LIBRARY OF CONGRESS 





(lass 



liook 



THE BEQUEST OF 
DANIEL MURRAY 

WASHINGTON. D. C. 
1925 






fUCd 



7 






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THE WAITERS, HOTEL BELLMEN and 
RAILROAD PORTERS' JOURNAL 

130 FULTON ST., NEW YORK. Published Every Month 

10 Cents a Copy $1.00 a Year Subscription 

The Advocate and Weekly Messenger 

A Weekly Magazine and News Journal of general in- 
formation, original ideas, facts and fiction. 
Devoted to the promotion of every interest of the 
race, 

Ji Newspaper for everybody. Published 
by the Gwendolyn Publishing Co., 130 
Fulton Street, Mew York City. 



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COMMANDERS 



Dining Room 



BIOGRAPHIC SKETCHES 
AND PORTRAITS OF SUC- 
CESSFUL HEAD WAITERS 



THE GWENDOLYN PUBLISHING COMPANY 

PUBLISHERS 
NEW YORK CITY 



K 









Copyrighted by 
E. A. MACCANNON. 

1904. 



The bequest of 
Daniel Murray, 
Washington, D,Q. 
1925, 



8 COMMANDERS OF THE DINING-ROOM. 

J ohn T. Stanton 129 

H. C. Pitts 131 

Jas. H. Whitehead 135 

Nicholas C. Johns 137 

William A. Fisher 139 

A. Nathaniel Dempsey 14 1 

J. J. Miles 143 

Thomas Frazier 147 

Samuel Thompson 149 

George P. Goode 1 5 l 

Edward F. Mathews 153 

A. H. Dailey 1 57 

Frank C. Long- 159 

Marion M. Martin 163 

F. I I . Griffin 165 

R. J. Patterson 167 

Edward W. Diggs 169 

\\". Forrest Cozart 17 1 



INTRODUCTION. 

In publishing this work of biographic sketches and portraits of 
successful head waiters of America, it is with the full confidence that 
the proprietors, managers and patronizing public of hotels, will appre- 
ciate the recognition given these deserving men who labor zealously 
always for the success of the hotel, and the comfort of their patrons. 

Certainly, the close relationship of the waiters with those things 
that are necessary to satisfy the appetite, and their efficient manner in 
serving the same, should endear the men in the dining room and the 
head waiter at the door to the heart of every one who enjoys the 
luxurious comforts of an up-to-date American hotel dining room. 

It is true, of course, that to be entitled to such recognition, one 
should have achieved eminent success in one or more of the high call- 
ings of the world. But there is, however, an exception to every rule, 
and in this case, it is a very justifiable one; for, while it may not be 
said that these men have achieved success in what is recognized 
as the higher callings, yet, nevertheless, they have undoubtedly 
achieved success in that calling which circumstances have forced a 
number of them, many of whom, had conditions been otherwise, 
would have attained positions of eminence in any one of the higher 
callings into which the natural force of the world's current might have 
carried them, like other men, who have been unhampered in the 
development of their natural ability, and unrestricted in their move- 
ment through the various channels of operation. As human plants, 
dwarfed by a force, unnatural to the design of the Creator, that they 
have made commendable success, and have shown natural ability is 
a fact which is sufficient under the circumstances, to entitle them to 
this biographic recognition. 

It will also be appreciated that though a head waiter's position 
may not be regarded as one of the highest callings, his functions, how- 
ever, are very important in the hotel industry. By no means is the 
position simply what the title designates. There was a time when 
the duty of the man bearing the title "Head Waiter," was merely what 
the title signifies, and nothing more ; but to-day, that title is a mis- 
nomer, as it fails to express the real duties of the position. 

Keeping abreast with the other industries, and the increasing 
wealth and population of the country, the hotel business has developed 
to an enormous proportion and demands in the position of a head 
waiter, or more correctly speaking, superintendent of the dining room, 
ability very much greater than a mere mastery of the art of good 
waiting. The colossal wealth of the American Czars, Emperors and 
Kings of finance, and Captains of the various industries, the increase 



to COMMANDERS OF THE DINING-ROOM. 

of the leisure class of wealth, together with the general good-living 
of the average American, demand for their entertainment in the 
palatial hotels of this continent, an elegance and grandeur that are 
seldom enjoyed by the crowned heads of Europe. Naturally, therefore, 
compatible with these regal surroundings, the head waiter who stands 
at the dining room door as the vice host, receiving the guests, and pay- 
ing the extra honors to distinguished patrons as they enter, and at the 
same time surveying the dining room, seeing that everything in this 
department is moving in regular order, and is in keeping with the high 
standard of the house, diplomatically pacifying patrons with real or 
imaginary grievances, and maintaining proper order in the dining 
room, among a large number of men, who are under his supervision — 
sometimes to the number of 400, is selected because he possesses all 
the qualifications that are necessary to fill these various high positions 
that are combined under the common title "Head waiter." 

While in years past the service was mostly filled by men untrained 
in intellect, but of great natural ability, it is, however, acquiring now 
a considerable addition of young men whose minds have been trained. 
This element is increasing more and more every year, for as the 
schools and colleges send forth their graduates in greater numbers 
even- succeding year, these graduates, finding the avenue of other 
industries congested to them, are turning their attention, to a great 
extent, to that calling which offers them the least resistance, and which 
years ago had been assigned by common consent to their forefathers. 
There is no questioning the fact that this increase of intelligence 
in the service will be of great advantage to the proprietors and patrons 
of the hotels. That this class of young men did not turn their atten- 
tion in that direction before, is simply because a false conception was 
held as to the importance of the occupation. At the same time, 
however, many of their kinsmen who are now in higher callings, were 
enabled to get there through the channel of the dining room depart- 
ment in which they had served. This fact in itself has brought, and 
is bringing many young men of education and good moral training 
into the service ; and it is also being recognized by many who might 
otherwise have wasted their intelligence in the desert places of idle- 
ness, that in the Republic of labor, honest toil for one's daily bread in 
any vocation, is honorable ; and that no matter what the occupation 
may be, the calling is dignified, proportionately to the amount of 
intelligence required for the execution. Under these circumstances, 
there is no reason why the dining room department should not 
receive the highest intelligence available. 

The day is fast approaching, therefore, when every first-class 



PORTRAITS AND SKETCHES OF HEAD WAITERS. n 

hotel in the country will be able, at short notice, to place in the dining 
room, a crew of colored waiters, who, in intelligence and 
efficiency, will be equal to those of any other class of 
waiters. As a certainty, then, the future is not far dis- 
tant when a large number of those leading hotels that are not now 
employing colored waiters, will give preference to them. There is no 
reason why it should not be done now; the patrons in the majority 
of cases, prefer colored waiters, and for economic reasons in many 
cases, the change from them ought not to have been made. But, of 
course, the rapid rise of the hotel industry, within the past decade, 
which brought into existence the palatial hotels with their concomitant 
baronial splendor, caried away from their former bearing, many hotel 
proprietors and managers who were deluded with the idea that colored 
waiters could not fit in nicely into the royal splendor of the general 
surroundings, and, therefore, they changed to white waiters with the 
initiation of the European plan. There is, however, a very strong and 
general belief that many of these men have realized the fallacy of the 
idea, and have discovered that the intelligent polished piece of ebony 
is just the thing needed to give force of contrast to the marble guests, 
and at the same time properly distinguish the servitor from those he 
serves, and gives the exquisite and artistic variety of color-blending to 
the splendor of the surroundings in the dining room. 

There is much reason to believe, therefore, that a change back to 
colored waiters by many of these hotels, will soon take place. Of 
course it will come gradually, but come it will. 

The colored waiters for generations, and, in fact, from the intro- 
duction of the hotel business in this country, have served with much 
efficiency in the dining room, and have helped, through their good 
service, to raise the business to the standard it is to-day. No correct 
history of the American hotel business could be written with the negro 
waiters left out. Many leading houses have been gradually making 
the change whenever it was most convenient for them to do so, and 
as the managers become more confident that they can fill their dining 
room with a high class of colored men at any time, and at short notice, 
the change will be made as being most compatible with the service. 

To meet this situation, therefore, the advance men among the 
head waiters, the men who are keen in their conception, and who 
possess master minds, with the ability and courage to grapple with the 
condition, are putting forth every effort to educate the men up to the 
highest standard of efficiency required in the service through the 
agency of the Head, Second and Side Waiters' National Benefit Asso- 
ciation. And it is, indeed, gratifying to be able to say that their efforts 



12 COMMANDERS OF THE DINING-ROOM. 

are succeeding, as there is, to-day, a much better service in the dining 
room department of those hotels of which members of the organiza- 
tion are in charge, than ever before. 

The principal purpose of this organization, outside of caring for 
the sick and burying its dead, is to establish schools to educate the 
side waiters and its members in general, up to the highest degree of 
efficiency in the dining room, and in the culinary department, so that 
they may be able to meet the highest requirements, and thereby make 
their services an economic factor in the success of the hotel business, 
and increase the comforts of the patrons in the dining room. This 
high purpose is worthy of the greatest praise ; and should receive the 
highest approval and appreciation, and the liberal encouragement of 
every hotel employer, be he manager or proprietor. For it is in 
glorious contrast to the coercive methods of other organizations of 
labor, whose principal purpose is to dictate to employers whom they 
should hire at high wages, regardless of the capability of the indi- 
vidual to give service, commensurate with the high wages demanded. 

The efforts of this organization are bound to bring forth fruit to 
the material and mutual advantage of the hotel proprietors and the 
men in the calling, as well as to the patrons of the dining room. 

The ever increasing number of educated young men who are now 
entering the service to meet its higher requirements, bids fair to raise 
the calling to an even still higher plain of respect than that in which 
it has. been held in past years. 

There is every reason to believe that this organization will become 
a great power for good and a conspicuous factor in the economy of the 
hotel industry, and there is no doubt but that the time will soon come 
when the title "Head Waiter" will be changed to some other title more 
significant of the real duties performed, such as "Superintendent of 
the Dining Room," as being more in consonance with the varied re- 
quirements of this important position, and to differentiate him from 
those under him. 

It is an unquestionable fact that for some time to come a large 
number of the more intelligent young men of the race will enter this 
and other similar callings; for while, of course, this has been going 
on for years, it has only been clone promiscuously, and not as a result 
of intelligent reasoning ; but which is now the case. For it is the con- 
clusive opinion that in many cases, it is better for the young man of 
education to employ it in those callings in which he can become a fac- 
tor, thus enabling him to receive more adequate compensation, than 
to seek those channels in which the resistance is much greater, and the 
compensation for him generally inadequate. E. A. Maccannon. 



HISTORY 

OF THE FOUNDING OF THE HEAD AND SECOND WAIT- 
ERS' NATIONAL BENEFIT ASSOCIATION. 

In writing the history of this organization very much cannot be 
said at so early a period of its existence, more than to narrate the 
particulars of its founding and the events occurring since its inception. 
The time will come, however, it is greatly hoped, when much can be 
said of the work and great achievements of this association and the 
men composing it. Many of whom, undoubtedly, are destined to 
grace the pages of their race's history ; some of them, probably, will 
pass beyond this bound and enter into the great area of their country's 
and the world's history by reason of some great achievement in one or 
more of the departments of the world's callings. Process of time wili 
eventually differentiate the individuals and develop the material among 
them. 

On the 20th day of September, 1899, the Head and Second Wait- 
ers' National Benefit Association was founded in the city of 
Chicago, 111. For some time prior to its birth, because of changes 
often made by some of the leading hotels from colored waiters (their 
old standby) to white, the necessity was felt of an organization that 
would periodically bring together the men in the calling for the free 
interchange of ideas on matters pertaining to the advancement of their 
calling, and that would unite them in a definite plan to raise, to the 
highest standard of efficiency, the service in the dining room, through 
a thorough training of the side waiters and the men in general, to 
meet the requirement of the time ; therefore making them a permanent 
factor in the economic success of the business, and thus leaving no 
cause, in that particular feature, to operate as an excuse for their non- 
employment, or change from their service by the leading hotels in the 
country. 

The matter having been talked about by several of the men and 
freely discussed wherever two or more head waiters happened to be 
located, it was decided by the movers that the time had fully come to 
act. Upon this decision a number of the men met in the early part of 
1899, formed a general committee with W. Forrest Cozart, as its 
chairman and John B. Goins secretary, and appointed a sub-committee 

13 



i 4 COMMANDERS OF THE DINING-ROOM. 

to ascertain the views of other head waiters relative to forming a 
permanent organization. The sub-committee, after corresponding with 
the head waiters throughout the country and receiving favorable 
replies, met together with the general committee, in the same year, 
and rendered a report in which it recommended the holding of a con- 
vention in the city of Chicago in the month of September of the same 
year, 1899, to perfect a permanent organization. This report was 
adopted and the secretary of the general committee was instructed 
to send out a call for a convention of head and second waiters. Let- 
ters were immediately sent out to every head and second waiter, of 
color, in the United States, inviting him to attend and advising him 
of the purpose of the convention. 

The prime mover in this affair was W. Forrest Cozart. He was 
ably assisted by John B. Goins. Of these men too much cannot be 
said in praise for the valuable services given in bringing the matter 
to a successful issue. From the moment of its conception until they 
saw the full fruit in the realization of the purpose, these two men 
labored incessantly with untiring energy and unflagging zeal to lay 
the foundation of an organization that would be a monument to the 
intelligence of the men in the calling, and an inspiration to lift them 
up. Often, night's dark shadows of disappointment threw a gloom 
of apparent failure on their endeavors, but they faltered not, the dawn 
of another morning would meet them still undaunted, set with new 
resolutions to accomplish the task to which they had set themselves. 
With others, they sacrificed time and money ; ceasing not in their 
effort until, on that fair September day, when, after the sun, in his 
majestic march across the heavens, had set upon a perfected organiza- 
tion, leaving them accomplishes and, it may be said, conquerors of 
many obstacles. 

On September 20th, 1899, in Bethel Chapel, Dearborn street, Chi- 
cago, 111., the first meeting of the convention was held. On that mem- 
orable occasion about one hundred head and second waiters answered 
the call and were there gathered from all parts of the country. W. 
Forrest Cozart, acting as temporary chairman, called the meeting to 
order, and in an able and impressive address outlined the purposes 
of the convention. At the close of his address he was elected perma- 
nent chairman and John B. Goins secretary of the convention. A 
committee on permanent organization was then appointed, which later 
recommended that the convention form itself into a permanent asso- 
ciation to be known as the Head and Second Waiters' National 
Benefit Association, whose aim and object should be to train and 
educate the negro waiters up to the highest standard of efficiency 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 15 

required in the calling. The report of the committee was received and 
its recommendation unanimously adopted. 

The convention continued in session for three days. After the pre- 
liminary work had been finished, a committee on constitution and by- 
laws was appointed. In the interval, several interesting and instruc- 
tive papers were read and discussed. Addresses were delivered by 
J. J. Miles, of the Plankinton House, Milwaukee, on his twenty-five 
years' experience as a head waiter, and other prominent head waiters. 

F. C. Long, E. T. Montgomery, Charles McCard, H. Pittegrew, 
Geo. T. Ecton, Capt. Adolph Thomas and Benjamin Tomkins were, 
among others, the most active during the convention in the formation 
of the association. 

On the third day of the convention the committee on constitution 
and by-laws reported. After its report was received and adopted and 
all other business before the convention had been transacted, the con- 
vention proceeded to elect officers for the association created. The 
following officers were elected to serve for one year: W. Forrest 
Cozart, president; E. T. Montgomery, vice-president; John B. Coins, 
corresponding secretary ; W. Alonza Locke, recording secretary, and 
Charles McCard, treasurer. A vice-pesident was elected for every 
State represented in the convention. At the close of the election, a place 
for holding the next meeting was discussed. The city of Pittsburg 
was finally selected. Having finished all of its business, the convention 
adjourned to meet in 1900 in the city of Pittsburg, at the call of the 
president. 

On May 28th, 29th and 30th, 1900, the Second Annual Convention 
of the Association was held in the city of Pittsburg, Pa. The meeting 
was opened in the Wylie Avenue, A. M. E. Church, by the president, 
W. Forrest Cozart. 

After the singing of a hymn, Divine blessing was asked by the 
Pastor of the church, followed by the reading of the minutes of the 
previous convention, which were approved. After the reading of 
communications, an address on behalf of the city was delivered by 
Recorder Deild, which was responded to by Mr. W. Alonza Locke, of 
the Halliday House, Cairo, 111. 

At this convention the death benefit provided for in the Constitu- 
tion at the first convention was discussed, with the result that the 
members residing in Washington, D. C, resigned in a body, rather 
than pay the assessments levied at the death of members. 

In the report of the president, it was shown that 24 hours after the 
death of one of the members $81.50 was paid to his widow, leaving 
a balance to be paid of $18.50, and also that through the influence of 



16 COMMANDERS OF THE DINING-ROOM. 

the president, Mr. Cozart, and the organization, many good positions 
were secured by several of the members. 

On the third day of the convention interesting addresses were 
delivered on the serving of banquets by Messrs. E. C. Hol- 
land, H. Pettigrew, C. Johnson, Gray and many others. The meeting 
was also addressed by Messrs. Joseph T. Thompson and T. Jones, of 
Harrisburg, Pa., who started life in the hotel calling, but who had 
managed by reason of economy and shrewd business ability, to save 
enough money and had entered into more lucrative business for 
themselves. All other business having been transacted, the members 
paid in their dues, and the meeting proceeded to the election of officers. 
Mr. W. Forrest Cozart was again elected president; W. Alonza 
Locke, vice-president ; E. T. Montgomery, recording secretary ; John 
B. Goins, corresponding secretary, and C. McCard, treasurer. The 
vice-president from the various States were re-appointed, as also the 
members of the Board of Managers, after which the convention ad- 
journed to meet, subject to the call of the president. 

At the evening of the second day of this convention, a banquet 
was tendered the visiting members, their wives and friends, in the 
Masonic Hall, Allegheny City. Three hundred persons sat around 
the table. Some of Pittsburg's leading colored citizens joined with 
the committee which was composed of H. Pettigrew, Chairman, 
Thomas Floyd, C. Johnson, J. T. Gilbert, Geo. Williams, C. McCard, 
and F. L. Jones. 

During the second administration of President Cozart, he, finding 
himself pressed with other business, and not having sufficient time to 
attend to the work of the Association, resigned. The reign of govern- 
ment was therefore placed into the hands of the vice-president, Mr. 
W. Alonza Locke. 

From September 23rd, to 25th, 1901, the third annual convention 
assembled in the city of Buffalo, N. Y. The meetings were held in 
the Vine Street, A. M. E. Church. President Locke, of Cairo, 111., 
called the convention to order, after the invocation of Divine bless- 
ing by the Rev. E. A. Johnson. Twenty-eight members responded to 
the roll call ; at the conclusion of which Mayor Conrad Deihl, of the 
city, delivered an address of welcome, which was responded to by 
W. Forrest Cozart, then of the Gibson House, Buffalo, N. Y., and 
also by the Hon. James A. Ross, representative of the colored exhib- 
itors in the Pan-American Exposition. 

At the close of the addresses the President delivered his annual 
address, followed by greetings from the vice-president of the State 
of Pennsylvania, H. Pettigrew, of Pittsburg, Pa. ; John B. Goins, cor- 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 17 

responding secretary, and Charles H. McCard, treasurer ; also Messrs. 
Thomas H. Frazier, G. A. Burnett, H. F. Still, G. B. Cranford, W. P. 
Landon, John A. Gloster, John T. Gilbert, and C. Saunders, of 
St. Paul. After this, the report of the officers was read and ap- 
proved. A resolution, deploring the tragic death of President Wm. 
McKinley, was offered by Mr. E. T. Montgomery; the same was 
was adopted. 

At this convention the members from Washington, D. C., who had 
resigned at the previous convention, returned, and were accepted. 
A number of head and second waiters joined the organization at 
this meeting. 

The establishment of a school to train waiters, and an employment 
bureau, and a civil service examination for the admittance of waiters 
in the service, were freely discussed. E. T. Montgomery pointed out 
that the change from colored waiters to white, was materially affecting 
the colored waiters, and that it was necessary to educate the colored 
waiters in the checking system and other features of the European 
plan. 

On account of the delinquency of many of the members in paying 
up the death assessments, the clause of the constitution relating to 
death benefits and assessments was taken from the Constitution. The 
officers elected were: W. Alonza Locke, president; E. W. Harper, 
vice-president ; E. C. Holland, corresponding secretary, and W. B. 
Keys, treasurer. The Board of Managers, consisted of E. T. Mont- 
gomery, chairman, Frank P. Thompson, A. E. Jenkins, B. H. Thomp- 
son, and T. J. Simons. The convention then adjourned to meet at 
the call of the president. 

The fourth annual convention convened in the city of Washington, 
D. C, October 13th to 16th, 1902; this convention marked the closing 
of the second administration of President Locke. 

The address of welcome was delivered by Mr. R. S. Locke, 
(now deceased) of the Shoreham Hotel, Washington, D. C, and was 
responded to by the president, W. Alonza Locke, in which he stated 
that one of the principal objects of the association was to educate the 
men in the hotel calling up to the highest standard of efficiency in the 
service, and in all the other requirements necessary thereto. 

The convention was addressed by C. C. Randolph, of New York; 
H. Pettigrew, of Pittsburg, Pa., and Mr. W. H. Smiley, of West 
Superior, Wis. The principal feature of the convention, however, 
was an address delivered by Mr. Frank P. Thompson, of New York. 

After the other business of the convention had been transacted, 
the election of officers was proceeded with. Frank P. Thompson was 



18 COMMANDERS OF THE DINING-ROOM. 

elected president, being nominated by his predecessor, Mr. W. Alonza 
Locke ; E. W. Harper, was elected vice president ; E. C. Holland, 
recording secretary, and W. B. Keys, treasurer; all of these were re- 
elected with the single exception of the president. The Board of Di- 
rectors consisted of E. T. Montgomery, Chairman. T. J. Simons, 
E. A. Jenkins, B. F. Tompkins and C. M. Farrar, all of whom were 
also re-elected, with the exception of Mr. Farrar. The convention 
then adjourned to meet at the call of the president. 

At the close of the convention the members were sumptuously 
entertained by the head waiters of Washington, D. C, and thus 
ended the business of the Fourth Annual Convention of the Asso- 
ciation. 

Mr. Thompson, soon after his election, concluded that something 
ought to be done to infuse new life into the organization, and, after 
due consideration, decided that certain changes were necessary to its 
progress. He therefore, consulted with his Board of Managers, who 
agreed with him, and thereupon the members were communicated 
with, and an expression of opinion requested. The consensus of opin- 
ion being favorable to such changes, at the fifth annual convention, 
which met at Atlantic City, N. J., on October 13th, 1903, the fol- 
lowing changes were put into operation. The name of the Association 
was changed to be hereafter known as the Head, Second and 
Side Waiters' National Benefit Association, thereby admitting to 
membership the side waiters also. A new constitution, making pro- 
vision for sick and death benefits was also adopted, and a committee 
appointed in whom was vested the management of the Association 
during an administration. This convention was largely attended, and 
much enthusiasm was manifested. 

After the president had delivered his annual address, the conven- 
tion was addressed by Recorder Babcock, of Atlantic City, who ex- 
tended a welcome to the delegates. Also, during the sessions, bv 
W. Forrest Cozart, R. L. Lipscomb, R. F. Trusty, the Rev. Dr. Cook, 
Andrew I. Woodlyn, who responded to the address of welcome made 
by Recorder Babcock, the Rev. Dr. Jolly. Dr. Morris, W. Walls, 
E. C. Holland, Charles Ferguson, George Robb, Wm. J. Fisher, Rev. 
Dr. Deaver, W. T. Jones, Morris K. Holland, G. A. Burnett, the 
Rev. Dr. Townsend, W. A. Fisher, and E. A. Maccannon, of the 
Gwendolyn Publishing Co., (successor to the New Era Publishing Co.) 
of N. Y., thus closing the first period of the Thompson administration. 
All other business having been transacted on the fourth day of the 
convention, they then proceeded to the election of officers, which re- 
sulted in the re-election of the following: Frank P. Thompson, 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 19 

president; W. E. Harper, vice-president; E. C. Holland, secretary; 
Mr. C. M. Farrar was elected treasurer in place of Mr. W. B. Keys. 
The Committee of Arrangements was composed of Frank P. Thomp- 
son, C. C. Randolph and Fred Allen, of New York City ; A. I. Wood- 
lyn, Philadelphia, Pa. ; J. M. Butler, Atlantic City, N. J. ; after which 
the convention adjourned. The members were entertained by some 
of the leading head waiters of the city. A number of new members 
were added to the roll of membership at this meeting. 

It is now reported that since the change in the organization, the 
membership has more than doubled itself, and the organization is 
fast becoming one of the strongest and most influential of the race 
in America. 

Owing to the recent fire in Baltimore, the last convention was 
held in Atlantic City, N. J., on June 6th, 1904, instead of at Balti- 
more. 



COMMANDERS OF THE DINING-ROOM. 




Frank P. Thompson. 

President Head, Second and Side Waiters' National Benefit 
Association. 

Headwaiter, Hotels Champlain, Bluff Point, Clinton Co., N. Y. and 
Ponce de Leon, St. Augustine, Fla. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 21 



FRANK P. THOMPSON, 

PRESIDENT OF THE HEAD, SECOND AND SIDE WAITERS' 
NATIONAL BENEFIT ASSOCIATION. 

The subject of this sketch, Mr. Frank P. Thompson, was born in 
the city of Charlestown, Jefferson County, Va., on the 24th day of 
July, 1855. He received his education at Carlisle, Pa., to which place 
his parents had moved in his early age. 

In 1871, he entered the hotel service. His first engagement was at 
the Ocean House, Cape May, N. J. After seven years of service at 
different houses, during which time he went through the various grades 
of his calling, he was promoted to the position of a head waiter, which 
position he has since held, serving with the highest efficiency in some 
of the leading hotels in the United States. 

Mr. Thompson is a man of portly appearance, with a gentlemanly 
carriage, and in manners, is polite and agreeable ; possesses consider- 
able intellectual culture. He is gifted with the essential qualification 
of his calling, viz. : the faculty to grasp quickly the peculiarities of 
the patrons of his hotel and to dispose of difficult questions in a way to 
satisfy even the most exacting. Though not demonstrative, he is, 
naturally, a man of very strong individuality, and is looked upon by his 
brethren in the calling as the "Dean of the Commanders of the Dining 
Room," if not in length of service, in the respect in which he is held 
by all classes of men, and the reputation he has established for him- 
self among the hotel proprietors and managers throughout the country. 

As a commander, he has the loyal support and respect of every 
one under him ; and though a strict disciplinarian, he is a very kind- 
hearted man and treats his men with much consideration. He is one 
of the most proficient head waiters in the country, believing in noth- 
ing less than the highest efficiency in the performance of one's duty. 
Being a man of exemplary character, he is quick to move from among 
the men in his employ those who are inclined to deviate from the 
rules of good morals, maintaining that their baneful influence not only 
demoralizes the others but injuriously affects the standing of all 
others of the race engaged in the calling. It is his belief that the 
fault sometimes among head waiters in not weeding out the bad from 



22 COMMANDERS OF THE DINING-ROOM. 

the good, is one of the causes of the change made in many hotels from 
colored to white waiters. 

Mr. Thompson is a careful observer of current events and is par- 
ticularly interested in everything that concerns his race. He is an 
optimist on what the future has in store for his race, and is always 
ready to help with his time and purse any enterprise undertaken for 
its benefit. He is also a stockholder in four or five enterprises con- 
ducted by members of his race. 

One thing particularly in which Mr. Thompson takes great pride is 
the fact that he has not an enemy in the world. If he has, he says he 
does not know of any reason for same, as he does not remember ever 
meeting any one in a social or business way that he cannot meet 
again with the same feeling of good will that marked their first 
acquaintance. 

Up to this present time, Mr. Thompson has served as head waiter 
for twenty-eight seasons at two of the principal summer and winter 
hotels in the country, viz. : fifteen consecutive seasons in command of 
the dining room of the "Hotel Ponce de Leon," St. Augustine, Fla., 
and thirteen consecutive seasons at the " Hotel Champlain," Bluff 
Point, Clinton County, N. Y. Among the others he has served dur- 
ing his career as a head waiter are: the "Carleton," Jacksonville, 
Fla. ; the "Continental," Narragansett Pier, R. I. ; "St Augustine 
Hotel," St. Augustine, Fla. ; the "Manhansett," Shelter Island, Suf- 
folk County, L. I. ; the "Howland House," Long Branch, N. J. ; "Mag- 
nolia Spring Hotel," Magnolia, Clay County, Fla.; "Indian Harbor 
Hotel," Greenwich, Conn. ; "San Marco," St. Augustine, Fla.; "Kaater- 
skill," Catskill Mountains, N. Y. ; the "Vendome," Boston, Mass., and 
"Fort Williams Hotel," Lake George, N. Y. 

Mr. Thompson was elected a member of the board of directors of 
the Head and Second Waiters' National Benefit Association, at 
the annual convention held in Buffalo, N. Y., September, 1901 ; unani- 
mously elected president of the association at the convention held in 
Washington, D. C, October, 1902, and re-elected in the convention 
held at Atlantic City, N. J., October, 1903. 

He is one of the most progressive members and has great hopes in 
the future of this organization, the object of which is not only beneficial 
but for the purpose of raising the standard of efficiency in the service 
among the colored waiters. After careful study of the situation, Mr. 
Thompson has reached the conclusion that the colored head and side 
waiters can only maintain their hold on the leading hotels by the 
exhibition of the highest efficiency and the ability to render service 
as good or better than any other race in the calling. It is safe to 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 23 

believe that the conclusion of Mr. Thompson is correct. As a leader 
he is conservative and is a close student of affairs, drawing his con- 
clusions not from sentiment, but from the logic that follows a careful 
analytical investigation of conditions. 

At the age of forty-nine, Mr. Thompson is in the prime of health 
and bids fair some day to utilize his capacity for business in some 
other calling that will add greater prestige in the industrial world to 
the branch of the human family with which he is identified. 



24 



COMMANDERS OF THE DINING-ROOM. 




W. Alonza Locke, 

Heaclwaiter, The Halliday Hotel, Cairo, 111., and Ex-Pres. Head, 
Second and Side Waiters' National Benefit Association. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 25 



W. ALONZA LOCKE. 

The subject of this sketch, Mr. W. Alonza Locke, was born on 
March 28th, 1874, at Rutherford in the State of Tennessee, where his 
early days were spent, and where he engaged in various kinds of em- 
ployment while attending school. His parents died when he was but 
a lad, and from the age of eleven he was under the care of a grand- 
mother. 

At the early age of fifteen Mr. Locke entered the hotel business 
and was employed as general errand boy at what was then known as 
the Corley House. As he became more and more acquainted with the 
various duties, he was allowed to assist in waiting during the meal 
hours, an opportunity which he gladly embraced, and the duties of 
which he performed with much pleasure. As a result of his careful 
attention to duty, he was finally permitted to give his entire attention 
to this work. 

Mr. Locke attended school about six months of the year, but Iris- 
education is principally due to the fact that he continued his studies- 
at home up until he was eighteen years of age. After this he went to 
Cairo, 111., and there secured a job as dish carrier in the Halliday 
House. After serving in this capacity for three weeks, he was pro- 
moted to the rank of a waiter; this position he held for a period of 
two years, at the expiration of which time he was given a Captaincy. 
One year after this he secured a position in Springfield, 111., at the 
Leland Hotel, which was, at that time, the leading hotel in that city. 
This, however, he held for a short period only, having obtained a posi- 
tion as a porter on a railroad. Not very long after this, Mr. 
Locke was offered the position of head waiter of the Halliday House 
by his former employer, Mr. L. P. Parker, and on the 19th of August, 
1895, he took up his position as such. He continued in this capacity 
for several years, notwithstanding the very many offers that were 
made him to change. 

At the completion of the Hotel Gayoso, Mr. Locke was engaged 
as one of the head waiters, but as the house was run exclusively on 
the European plan he thought it wise to accept the position of second 
waiter, which he did, and remained in this service until June 1st, 1902, 
when he was sent back in charge of the Halliday House, and where 
he still remains. 



26 COMMANDERS OF THE DINING-ROOM. 

Although Mr. Locke has been engaged in the hotel business during 
all these years, he has never discontinued his studies, and a few years 
ago entered an academy, where he spent two years, while still con- 
tinuing in his business. 

At the first convention of the Head and Second Waiters' National 
Benefit Association, held in Chicago, in 1899, Mr. Locke was elected 
recording secretary ; vice-president at the convention held in Pitts- 
burg, Pa., in 1900, and upon the resignation of Mr. W. Forrest 
Cozart, succeeded to the presidency. At the convention held in Buf- 
falo. N. Y.. on September 25th, 1901, he was regularly elected presi- 
dent. 

Mr. Locke is a great lover of literature, a conservative business 
man and a deep thinker ; and though but a young man, he gives evi- 
dence of a bright future and a successful career. It is said of him 
that he is ever zealous in the cause of his race, and untiring in his 
efforts to inculcate in those under him such principles as make for .1 
higher elevation and a better recognition of those in his calling. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 27 



EDWARD W. HARPER. 

At Nassau, N. P., Bahama Islands, on September 5th, 1853, Ed- 
ward W. Harper was born. He came at an early age to America, 
settling down in Philadelphia. At the age of fourteen, having 
received a fairly good education in the public schools, he went to 
sea as a cabin boy on a merchant ship, sailing into foreign ports. He 
remained on this vessel one year. Returning to Philadelphia, he got 
a job to drive a carriage, and at this he worked another year. Becom- 
ing tired, he left, and in succession, tried dentistry, farming, horse- 
trading, team-driving and waiting in various hotels for five years. 

At the expiration of this time, having saved up a little money, he 
opened a first-class restaurant in Philadelphia. Failing to achieve 
desired success, he closed up this business, and finally determined to 
make waiting his chosen calling. He thenceforth went from mountain 
to seaside resorts, city hotels, restaurants and private parties, every 
year increasing his knowledge in the service. He continued in this 
manner until the year 1875, when Mr. W. R. Shipley, one of the lead- 
ing head waiters in his day, promoted him to first assistant head waiter 
in the famous Congress Hall Hotel, at Atlantic City, N. J. Mr. Ship- 
ley assured Mr. Harper that he possessed the ability to master the 
service in all of its branches, and further said to him: "My boy! if 
you stick to me, I will make you as popular as is Pop Shipley." Mr. 
Harper remained with him until his death, which was a sad loss to Mr. 
Harper. 

In 1876, the year of the Centennial, Mr. Harper had then grown 
more confident of his ability. He served during that great celebration 
in the dining rooms of the Continental and the Girard Hotels, and 
also for Mr. Leland on the Centennial grounds. Leaving this latter 
place he went with Mr. John Tracey, who was then steward on the 
steamship Junctta, plying between Philadelphia, New Orleans, and 
Havana, Cuba. Mr. Tracey afterwards left the ship and leased the 
Green's Hotel, at which place Mr. Harper remained with him for 
several months. Finding Philadelphia somewhat dull, he left 
and went to Boston, thence to Providence. While at this place, 
Mr. Frank P. Thompson engaged him as second waiter at the Conti- 
nental Hotel, Narragansett Pier. At the close of the season he re- 
turned to Providence, and became head parlor man at the new Narra- 



28 



COMMANDERS OF THE DINING-ROOM. 




E. W. Harper, 

Headwaiter, Cataract Hotel, Niagara Falls, N. Y. ; Ex-Vice-President 
Head, Second and Side Waiters' National Benefit Association. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 29 

gansett Hotel. While there, he declined Mr. Thompson's offer to go 
South during the winter months, but the following summer re- 
turned with him to the Continental. At the close of this season, Mr. 
Harper went to the Benedict House, Pawtucket, R. I., as head waiter, 
where he remained until January, 1879. From this place he went to 
the Carlton House, Jacksonville, Fla., with Mr. Thompson, and at the 
end of that season to Charleston, S. C, from whence he went to again 
join Mr. Thompson for the summer at the famous Manhasset House, 
Shelter Island, N. Y. While at this place he engaged with a wealthy 
family of Providence, with whom he remained until the summer of 
1880, when he again went with Mr. Thompson to the Manhasset 
House, as first assistant. 

Mr. Harper was next found at the old Pulaski House, Savannah, 
Ga., as second head waiter. At the end of five weeks, however, he was 
offered the position of head waiter, which he at first declined ; but 
being urged upon, he finally accepted, and assumed the command in 
that capacity, receiving at the close of the season a first-class reference 
from the manager, and a record of having given to the house the most 
successful season it had ever had. 

May, 1 88 1, found him again in Philadelphia at the Continental 
Hotel, joining Mr. Thompson again in the winter at the St. Augustine 
Hotel, Fla. While there, he was offered the position as head waiter 
at the Scriven House, Savannah, Ga., at his own price, which he ac- 
cepted. At the close of the season, he went from there to the Columbia 
Hotel, Lebanon Springs, N. Y., and in 1882 to the Larkin House, 
Palatka, Fla. On account, however, of an epidemic of smallpox, the 
house was closed. Mr. Harper, after this, went to the Hotel War- 
wick, Newport News, as head waiter on a contract for three months, 
but remained for a period of three years. During this time he became 
popularly known to hotel proprietors thoughout the country, as one 
of the most progressive and successful dining room superintendents, 
and his services were everywhere sought after by hotel proprietors. 
Accepting an offer, he secured leave of absence, and went to ths 
Clarendon Hotel, Saratoga Springs, for the summer, and returned to 
his charge at the Warwick at the close of the season. From there he 
went to the Larkin House, Watch Hill, R. I., and then to the Bruns- 
wick, Boston ; resigning from there to go back to the Larkin in the 
summer of '87. At the close of this season, he took to railroading; 
and finally, in 1888, returned to the Larkin for the third season. In 
the fall, Mr. Warren Leland engaged him for the new Leland, at 
Syracuse, N. Y. At this place he remained two years, until the hotel 
was burned down. After this he went back to railroading until the 



3 o COMMANDERS OF THE DINING-ROOM. 

spring of 1891, when he went to the Rockingham, Narragansett Pier. 
At the close of the season he went South and opened the Oglethorpe, 
Brunswick, Ga., and returned to the Rockingham in the spring of 
1892. While there, he was engaged to take charge of the Tift House, 
Buffalo, until time to open the Rockingham, from which he was called 
to the Chicago Beach Hotel, during the great rush at the World's 
Fair. He next went to the Oglethorpe, and from there to the Pros- 
pect House, and thence to the Tift House. In brief, we may say that 
Mr. Harper has been in charge of the dining rooms of twelve of the 
most aristocratic hotels in the United States, since the year 1895. 
Many of which he had before served for several seasons. Among 
those not already mentioned, are the Cataract House, Niagara Falls, 
N. Y., of which he is still in charge ; the Royal Poinciana, Palm Beach, 
Fla., under Mr. Chas. Booker ; the United States Hotel, Boston, under 
Mr. O. M. Jasper; the Mansion House, Brooklyn, N. Y., of which he 
has been in charge until very recently. 

An evidence of Mr. Harper's sterling qualities and progressive abil- 
ity is the fact that he has been re-employtd again and again by such 
hotel proprietors as Mr. M. D. F. Larkin, Mr. Warren Leland, Mr. 
Frank M. Rogers, and Mr. J. B. Burns, of the Rockingham, who on 
one occasion called on Mr. Harper and said "Harper, my dining 
room has never been conducted in the efficient manner, and with the 
success as when you were in charge. We want you to come back to 
us at your own price of compensation, and remain with us as long as 
we run that hotel." To this request, Mr. Harper complied, and re- 
mained with him during his proprietorship. 

Mr. Harper is the vice-president of the Head, Second and Side 
Waiters' National Benefit Association, enjoying the honor of several 
re-elections. He was among the very first one sought out by those 
who conceived the idea of perfecting an organization, viz. : Messrs. 
Cozart, Goins and Montgomery, as they felt that a man with Mr. 
Harper's reputation in the hotel service, was necessary to add to the 
prestige of the organization. 

Thus it is, that the cabin boy, who at so early an age, left his home 
and kindred, to come to a foreign country, finding himself in a strange 
land ; a land of peculiar and complex atmosphere ; the boy who at the 
age of fourteen, had acquired a sufficient education in the face of, and 
under such conditions as were baneful to the growth of his manhood, 
and who by his varied experience thus gained has, at the meridian 
of his life, established a reputation for intelligence, fidelity and sagacitv 
as a dining room superintendent, that is equalled by few, and excelled 
by none in his calling. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 31 

One of the elements which adds materially to Mr. Harper's success 
is the fact that he is very methodical in his business. No detail is too 
small to pass unnoticed in the performance of his duty. He employs, 
as a rule, only the highest intelligence that can be secured for the 
service. 



32 



COMMANDERS OF THE DINING-ROOM. 




E. C. Holland, 

Headwaiter, Clarendon Hotel, 
Ex-Secretary, H., S. and S. W. N. B. Assn. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 33 



E. C. HOLLAND. 

E. C. Holland was born on April 29th, 1865, in the quiet little 
town of Rockymount, Ya. His father was one of those substantial 
farmers, whose thriftiness has enabled them to be the principal land- 
owners in several of the counties of the State, and it was in this 
healthy occupation that young Holland was employed until he reached 
the age of seventeen years. In 1882, he felt that he would like to 
try some other occupation, and secured employment at the Cabell 
House, in his native town. In this house there was not much waiting, 
all that was required of him was to get all the food from the kitchen 
that had been cooked at each meal, and after placing it on the table, 
the guests would come in and help themselves. As perfunctory as 
were these duties, the lessons that Mr. Holland learned during his six 
months at this house were useful to him, for they tended to dispel 
the greenness of the farm hand and to give him that confidence which 
can only be gained by coming in contact with the business men of the 
country. To a man of Mr. Holland's ambitious disposition, the in- 
formation he gained from the conversation of the guests at the Cabell 
House, acted as a stimulus to his desire to go somewhere else where 
the opportunities for advancement in the occupation he had chosen 
for a living, were better than in his native town. 

In 1883 he, therefore, left his home and went to Roanoke, Va., 
and secured employment in the new and magnificent Hotel Roanoke. 
His aptness and strict attention to his duties soon qualified him as a 
proficient waiter. 

In November, 1884, he left Roanoke and journeyed to Richmond, 
where he remained for a short time in the employ of Ford's Hotel. 
Leaving Richmond, he went to Baltimore and worked at the Eutaw 
House. From Baltimore he went to Boston, where he soon found 
employment at Young's Hotel, and in March of 1886, he went over 
to the Vendome in the same city. The year 1887 found Mr. Holland 
in Cincinnati, Ohio, where he worked at the Burnett House, and in 
the fall of the same year, at the Arcade Hotel, Springfield, Ohio. 
With the promise of advancement he went to the Monongahela 
House, Pittsburg, Pa., and was soon promoted to third waiter and 
later to second head waiter. In May, 1889, he resigned from the 
Monongahela House, and was engaged as one of the crew that went 



34 COMMANDERS OF THE DINING-ROOM. 

to Duluth, Minn., to open the new Spalding Hotel. At this hotel 
he became second waiter and subsequently head waiter. Leaving 
Duluth in 1891, he went to Chicago, 111., to the Auditorium Hotel. 
Since then Mr. Holland has filled the following positions : For four 
seasons he was head waiter at Kay's Park Hotel, Lake Geneva, Wis. ; 
one year head waiter at the Lake Shore Hotel, Chicago; one year 
private waiter at the Hotel Cadillac, Detroit, Mich. ; from January, 
1898 to May, 1900, head waiter of the Hotel Ruffner, Charleston, 
W. Va., and second waiter from May, 1900 to September of the same 
year at the Hotel Chittenden, Columbus, Ohio, from which place 
he went to the Hotel Clarendon, Zanesville, Ohio, as head waiter, a 
position he has held up to the present time. 

It may be mentioned, also, that the season of 1896, Mr. Holland 
spent on the Lakes, as head waiter of the palatial steel steamship 
Manitou, belonging to the L. M. & L. S. T. Co. Everyone who has 
traveled on the great lakes, knows the magnificent steamer Manitou, 
for it is a steamer which is not surpassed in excellence by any of the 
ocean greyhounds. 

Mr. Holland was the genial and efficient secretary of the Head, 
Second and Side Waiters' National Benefit Association, up to Decem- 
ber of 1903. He was elected at the convention held in Buffalo, N. Y., 
September, 1901, re-elected at the convention held in Washington, 
D. C, October, 1902, and again re-elected at the convention held 
in Atlantic City, N. J., October, 1903 ; but owing to the stress of other 
important business, Mr. Holland resigned the office as above men- 
tioned. He conducted his office in a very businesslike manner, dis- 
playing much ability and deserves much credit and praise for the 
valuable services he has rendered the organization. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 35 



THOMAS J. SIMONS. 

The road to success, while winding-, leads ever onward and up- 
ward, and a steady march and a determined effort are two of the 
requisite elements to reach it. It was with the knowledge of these 
facts in. mind that the subject of this sketch — one of the most popular 
and accomplished head waiters in the country — Mr. Thomas J. 
Simons, started on his career to make a living. 

Mr. Simons was born in the famous old State of South Carolina, 
in the town of Columbia, on the 25th of May, i860. 

He received a fair common school education, and put in his first 
three years of service as a valet to the distinguished statesman, the 
Hon. J. H. McDuffey. While in this occupation he determined to enter 
the hotel service, and in the year 1876, accepted an engagement as a 
side waiter in the Charleston Hotel, Charleston, S. C, under the head 
waitership of Mr. Edward Chatham. 

The training which Mr. Simons received while serving under Mr. 
Chatham, was so thorough that, after three successive seasons as side 
waiter at the Grand Union Hotel, Saratoga Springs, he was advanced 
to the head waitership of that house. 

Though still a young man, he made himself so efficient that he soon 
became one of the most popular and best known head waiters through- 
out the country. 

In the year 1880 he became head waiter in the dining room of the 
Eagle Hotel, an aristocratic resort in Asheville, N. C. At this house 
Mr. Simons' reputation as a commander of the dining room was in- 
creased by the exceptional service which he rendered. 

He has served with much credit the following hotels : The Hay- 
wood, the White Sulphur Spring Hotel, Waynesville, N. C, which 
latter place he remained for two years ; also the Charlotte House of 
said city, where he likewise served two years. 

In 1887 Mr. Simons took charge of the dining room of the Lake- 
view, at Birmingham, Ala., and in the following year accepted the 
charge at the Exchange Hotel, at Montgomery, Ala., going from this 
place to the Anderson House, at Lexington, Ala. 

The year 1890 found him in charge of the dining room of the Arm- 
strong House, Rome, Ga., returning from there to Birmingham to 
take charge of the Caldwell Hotel in 1891. 



36 COMMANDERS OF THE DINING-ROOM. 




T. J. Simons, 

Headwaiter, White Stone Lithia Springs Hotel, White Stone 
Springs, S. C. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 37 

In the spring of the following year, Mr. Simons was head waiter 
of the Belmont House, Asheville, N. C. About this time he became 
so well-known that he was employed during the World's Fair to direct 
the affairs in the dining room of that exclusive resort in Chicago 
known as the Columbus Club. 

In 1894 he took charge of the noted Rockingham Hotel dining 
room, at Narragansett Pier, R. I., and in the following year became 
head waiter of the Atlantic Hotel, Morehead City, N. C. 

From the fall of 1895 to 1897 he had charge of the Sweetwater 
Park Hotel, Lithia Springs, Ga., and in 1898, during the Spanish- 
American War, Mr. Simons was in command of the dining room in 
the Lookout Mountain Inn, on the battle-scarred mountain of Ten- 
nessee. 

During the winter of 1899 he was head waiter of the Plaza Hotel, 
Rockledge, Fla., and the next summer found him in charge of the 
Tates Spring Hotel, Tenn. 

The following year he served as head waiter at the Duval Hotel, 
Jacksonville, Fla. In the summer of that year, he took charge of the 
dining room of the Jackson Hotel, Atlantic City, N. J. 

In the fall of 1901 Mr. Simons was called to command the dining 
room of the Endicott Hotel, New York City ; remaining there until 
the spring of 1902, when he went to the Victoria Flotel, at Larchmont, 
N. Y. 

Mr. Simons has spent the greater part of his life in hotel work, 
and he now enjoys the friendship of thousands, both among his race, 
as well as the Anglo-Saxon. 

He is a member of the Head, Second and Side Waiters' National 
Benefit Association, and one of the Board of Directors. He is also 
chairman of the Board of Directors of the Atlantic City Head Waiters' 
Benefit Association, and has the honor of being a member of the Na- 
tional Hotel Keepers' Protective Association. Mr. Simons is also a high 
degree Mason, and a member of the Grand United Order of Odd 
Fellows. 

In the year 1887 Mr. Simons was united in marriage with Miss 
Mary C. Calloway, and his family now consists of two sons and 
one daughter, all of whom we trust will portray the noble traits of 
character found in Mr. Simons. He owns a beautiful residence on 
Hill street, Asheville. N. C, where his familv now resides. 



38 COMMANDERS OF THE DINING-ROOM. 




Robert H. Grant. 
Headwaiter McLure House, Wheeling, W. Va. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 39 



ROBERT H. GRANT. 

In the State of Virginia, from which so many presidents have 
come, and which has given birth to a large number of successful men 
in other walks of life, Robert H. Grant was born, in the town of War- 
lenton and county of Fauquier, in the year 1846. In climbing the lad- 
der to success, young Grant's pathway and early life were, naturally 
different to those of the other great men Virginia has produced. Had 
it not been so, we might now be heralding the success of a great 
statesman, professional man or a captain of some large industry, in- 
stead of that of one in a minor, though honorable calling of a HEAD 
WAITER. However this may be, success is success in any calling ; and 
he who reaches the top of the ladder in his calling, as a ride, demon- 
strates superior ability, and, therefore, is as worthy of notice, though 
his may be f-.he humble, as he whose calling the world recognizes as 
being of the lofty; for it is true in every calling: "Many are called 
but few are chosen." 

Starting as a bell-boy, Mr. Grant commenced his hotel career in the 
old Warren-Green Hotel in his native town. In 1863. at the age of 
seventeen he left his native hearth for Parkersburg, Va., where he 
remained until the year 1876. While in this place, he served in the old 
Spencer House as a side waiter, for two years ; after which, like most 
young men, in a migratory state of mind, he went to the Swan House 
in the same city. Remaining in the city of Parkersburg for thirteen 
rears, he felt at the end of this period a desire to see other places, 
and putting the desire into action, he moved on February 1, 1876, to 
Wheeling, W. Va., and immediately after secured a place in the 
Warren McLure House, where he remained for but two and one-half 
months as a c ide waiter, during which time he demonstrated those 
qualities in 2. side waiter that make the successful head waiter. Feel- 
ing confident that he had mastered the art in his chosen calling, and 
that he had reached the meridian of efficiency and therefore was capa- 
ble of assuming the responsibilities of a higher position in this calling, 
he gave up his place as a side waiter and left the hotel. Five days 
after he left (May 23rd), the management sent for him and gave him 
full charge of the dining room as a head waiter ; and here at this 



4 o COMMANDERS OF THE DINING-ROOM. 

period he entered the zone of the position of a commander, and thus 
commenced a worthy and successful career as dining room superin- 
tendent. 

In the year 1879 he went with Mr. Warner to the Stevenson 
House at St. Catherine, Canada, where he remained for two seasons, 
5 79-'8o. Returning to Wheeling, W. Va., he again took charge of the 
dining room of the McLure House, at which place he remained until 
the spring of 1886. 

The migratory spirit again took hold of the young man, and with 
the ambition of "more worlds to conquer," he resigned his position 
and went with the Swartz Bros, to Zanesville, Ohio, where he super- 
intended the dining room of the Clarendon Hotel for eighteen months. 
Giving up this position, he once more returned to the McLure House, 
Wheeling, W. Va., and there held that place until January of the 
year 189 1. At this period his reputation as a successful dining room 
manager became widely known, and receiving many calls to different 
places, he accepted, for a change, the call to the Windsor Hotel, where 
he remained until June of the year 1894, when he was again requested 
to take charge of the McLure House. Having proved himself to be a 
man of intrinsic value and much ability in the management of the 
dining room, his resignation was received but accepted with much 
reluctancy by the management of the Windsor. Thus, Mr. Grant 
returned to the McLure, the place of his first charge as a head waiter, 
older in age and with the progressiveness of a mature and active 
student in the affairs of his calling, and has brought up the service 
in the dining room of this hotel to a high state of efficiency and to a 
position second to none in the country. 

Though away several times from the McLure to other hotels he 
has, nevertheless, through the many changes of proprietors, served 
every owner that has managed this hotel from 1876 to the present 
time, and with much satisfaction to every one and credit to himself. 

Mr. Grant displays considerable administrative and diplomatic 
ability in the performance of his duty. 

Simple as the position of HEAD WAITER, or more correctly 
speaking, SUPERINTENDENT of the dining room, of an up-to-date 
hotel appears to be, few have any idea of the keen executive, diplomatic 
and general ability necessary to maintain a well ordered dining room, 
and to continually keep it up to the standard in consonance with the 
state of elegance and grandeur which the increasing fabulous wealth of 
the Americans demands in their hotel accommodations. That, for a 
man, to be taken from the side, placed in full charge and continue in 
charge of the same hotel for nearly thirty years, throughout various 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 41 

changes of management, and to be recalled whenever he leaves, speaks 
volumes for his capability, soberness and integrity. 

Mr. Grant is an active member of the Head, Second and Side 
Waiters' National Benefit Association; and he believes firmly 
that the calling of a waiter can be raised to a higher plane through a 
better standard of intelligence and a more manly and moral tone in the 
side waiters and the superintendents generally, the concomitant of 
which will be a greater demand for the services of the men. 

Such men as Mr. Grant, a strict disciplinarian, yet with an abun- 
dance of human sympathy, and much consideration for those under 
him, a conscientious and precise performer of his duties, will be lead- 
ers in any calling, given the equal chances of others in the world's field 
of operation. 



42 



COMMANDERS OF THE DINING-ROOM. 




Thomas A. Morris, 
Headwaiter. Battery Park Hotel, Asheville, N. C. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 43 



THOMAS A. MORRIS. 

Thomas A. Morris was born forty-five years ago in the little town 
of Sugarhill, McDowell County, N. C. His parents were very poor 
and humble. They were deprived of those natural opportunities which 
are the birthright of all men, by the deplorable institution of slavery. 
It was therefore impossible for them to give the necessary training 
to their son, which is the desire of all God-fearing parents to do. The 
consequence of this was that young Morris had to shift for himself 
and ''just grow up," acquiring as best he could an education. His first 
training in the calling was in that quaint old-fashioned tavern or 
hotel, Mountain Hotel, in Morganton, N. C. At that time the old time 
"top and march system" was in use and the bill of fare was given to 
the waiter orally by the head cook (the word "chef" was not in use 
then), nor was there any regulation costume, any costume was good 
enough, and being attired in whatever one possessed or was nearest 
to hand, a waiter was ready for work, provided he was neat and clean. 

Though this beginning was crude, it was in this humble capacity 
that Mr. Morris laid the foundation for the important and responsible 
positions which he has since filled. It was at this small hotel that 
he mapped out his career, and, as he early decided to pursue this line 
of work for a living, determined to succeed by making himself 
and his services always valuable to his employers. Judging his suc- 
cess from his present position this plan of action can well be taken 
as an example by many of the young men of to-day who are failures 
because they seem to think that their employers ought to look out 
for their interests when they do not look out for the interests of their 
employers. To quote Mr. Morris' words on this subject, he says: 
"My first impressions of my relation to my employer were that my 
time and services were his during the entire time I was on duty ; and 
my principal policy during my career in the hotel work has been to 
receive and obey orders, carrying them into execution to the best of 
my ability, regardless from whom they came. And right here let me 
say, one of the fundamental principles of success as a waiter, side, 
second or head, is the ability to give, receive and execute an order 
promptly with little or no friction." 

From the Mountain Hotel he went to the Glenn Apple Springs 
Hotel, in Rurk County, where he remained for many months. From 
the Springs he went to Asheville, as there was no opening for him 



44 COMMANDERS OF THE DINING-ROOM. 

in any hotel, rather than remaining idle, he engaged in any work that 
Game to hand. Soon, however, he found an opening at one of the 
smaller hotels (the Eagle) and from there he went to the Swannano. 

When the Battery Park Hotel opened in 1886, Mr. Morris be- 
came one of the staff and has remained to the present time at this 
exclusive hostelry, advancing step by step to the superintendency 
of the dining room. 

From the crude old-time hotel in Morganton, to the Battery 
Park Hotel, is indeed, a step, but the ability of the man, the efficient 
service which he rendered, his steadfastness to duty, together with his 
polite manner were naturally bound to attract attention and bring 
their merited reward. 

It was fortunate for Mr. Morris that when he went to the Battery 
Park Hotel, he was brought under the influence of that renowned 
head waiter, John Glascow, now deceased. The memory of this man 
will be cherished by scores of men besides Mr. Morris, because of his 
fatherly kindness and his interest in inspiring them in the beginning 
of their career, which inspiration has led them along the road to 
success and happiness. 

For one season of four months, Mr. Morris was head waiter at 
Middlesborough, Ky. This was his first experience in an official 
capacity and having given every satisfaction, he received the com- 
mendations of the proprietors and returned to the Battery Park as 
second man to Mr. Glascow. Since then he has been advanced to 
the head waitership and has remained as such ever since. 

In the years and generations to come such a worthy progress 
as we chronicle above, might seem insignificant when compared 
to the heights of successive achievements to which the progenies of his 
kindred shall have ascended; but then the natural acorn of ability 
which is found in such men as Mr. Morris and many others in various 
other callings, will have a more fertile field and a freer atmosphere in 
which to grow and develop into the world's giant oak, than that in 
which it was Mr. Morris' fortune to operate and breathe. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 45 



C. C. RANDOLPH. 

C. C. Randolph was born at Charlotte Court House, Va. 
His childhood days were uneventfully passed among the beautiful 
sceneries of the now famous and historical place of his nativity, but, 
like many others of his kindred, at that peculiar period of the world's 
dark history, under the humid pressure of an adverse and humiliating 
social condition. 

As a youth, young Randolph was always leading in whatever he 
undertook to do, be it work or play. He endeavored to do things 
with a thoroughness which exemplified a genius born to succeed. 
As he advanced in age, the same characteristic advanced with him, 
and thus in his mature years this capacity has developed to the ex- 
tent of giving him the mastery over the intricate art of his calling, and 
makes him to-day one of the leading superintendents of hotel dining 
room — a position better known in the United States as HEAD 
WAITER. 

After the shameful pages of his country's history were washed 
and redeemed with the crimson blood of a nation's army, mingled 
amongst which were two hundred thousand of the valiant sons of his 
kindred, and the powdered smoke of battle, in that trying period and 
sanguinary event which gave historical fame to Appomattox and 
Charlotte Court House, had been cleared, and the sunlight of freedom 
had shone upon his head, and he had breathed the ozone of liberty 
into his depressed lungs, he started out to help himself in life, with an 
ambition to reach the highest plane to which his natural ability could, 
and the force of circumstances would raise him. His first employ- 
ment was with a doctor with whom he remained five years. Leaving 
him, he took service with a Mr. Cox, at Dutch Gap, on the James 
River, where he remained ten years, serving as driver, butler, and 
general utility man. While at this occupation he became attracted to 
the vocation of waiting, on seeing, when he visited the city of Rich- 
mond, on several occasions, the waiters there in their white jacket and 
other bright and neat uniforms : he, therefore, gave up his place with 
Mr. Cox, and went to Richmond, where he immediately secured em- 
ployment in the Exchange Hotel, and thus commenced his career in the 
calling of a waiter. 

In course of time he went from the Exchange to the Ballard ; then 
to the Spotwood, and thence to the St. Charles Hotel. After going 



COMMANDERS OF THE DINING-ROOM. 




C. C. Randolph. 

Member of Managing' Committee, Head, Second and Side Waiters' 
National Benefit Association. 

Headvvaiter Sherman Square Hotel, New York City and Hotel Edge- 
mere, Edgemere. L. I. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 47 

the rounds of the Richmond hotels, his ambition craved for a place 
which offered greater opportunities to success. As the metropolis of a 
country is most always the center of attraction to which genius and 
ambition are generally drawn, naturally young Randolph turned his 
attention to the North and was attracted to New York, for which place 
he set out. The North, then, as in earlier days, and even now, was the 
light of day to which many of his kinsmen, when in their night of 
darkness, flew. 

It was on a Wednesday morning, bright and early, in the month 
when the song birds return to the North from their Southern wintry 
flight, "and all nature is aglow with life, that young Randolph, in his 
gravitation directly from Richmond, set his feet in the city of New 
York. The sun shone that morning with an illumination of joy, and 
its rays kissed the verdant earth, sending streams of gladness every- 
where, changing the chilly atmosphere which loiters behind from 
wintry sombre days, as if to remind one of the proximity of the 
season just passed. So beautiful and grand was the opening of the 
morning of his arrival that it appeared as if the God of the sky, the 
creator of Heaven and Earth, had specially willed it as a glad welcome 
to a purer atmosphere than that from which he came. 

Soon after his arrival in New York he obtained work on a river 
steamboat running between New York and Providence, on which he 
stayed for six months. At the end of this period he met old man 
Pully, of the old Metropolitan, New York City, from which many 
a head waiter has graduated, and who took an interest in him and, 
without any solicitation on the part of the young man, engaged him 
for the Metropolitan. There he remained until the hotel gave way 
to the imperial march of commerce. He then went to the Jones 
House, where he remained for three years, going to different water- 
ing places in the summer months and returning in the winter. During 
this period he was captain of the watch in some of the leading and 
largest hotels which he served. 

After serving his term on the side for several years, his integrity 
as a man, ability as a waiter, and proficiency in the art of his calling 
being recognized, he was promoted to the position of second waiter, 
in which capacity he served with much credit in many of the leading 
houses in the States. 

At last Mr. Randolph reached the goal of his ambition, the place to 
which every intelligent and ambitious side waiter aspires, if he intends 
to make waiting a life calling. His first start as a dining room super- 
intendent was at the Hotel St. Stephen, Eleventh street and Broadway, 
New York City. 



48 COMMANDERS OF THE DINING-ROOM. 

In 1888 he took down a crew of colored waiters to Florida, whose 
expenses down were the first to be paid by the hotel, to open the 
Cordoza House, at St. Augustine. It was so arranged that the 
management paid the traveling expenses of the men, furnished them 
with sleeping berths down, boarded them at the expense of the house, 
and commenced their pay from the clay they left New York, a condi- 
tion which never existed before until it was insisted on by Mr. Ran- 
dolph, who, on being offered the position to take charge and open the 
house, made it a condition precedent to his accepting. So desirous 
was the management to secure his valuable service that it readily 
acquiesced to his proposition ; and thus was established an advan- 
tageous precedent for the men in the calling. He retained charge 
of this house for five consecutive winter seasons, until the year 1892, 
when he took charge of and opened the Sherman Square Hotel, New 
York City, where he still remains. This is the only first class hotel 
in New York City that has retained colored waiters continuously from 
the day of its opening; it, therefore, speaks well of Air. Randolph's 
ability and the efficiency of colored waiters, when carefully selected. 

While at the Sherman Square, for these many years, Mr. Ran- 
dolph has utilized his summer vacation presiding over the dining rooms 
of the following hotels: Masconoma, Manchester-by-the-Sea, Mass., 
for five seasons; Champlain, Lake Champlain, N. Y., one season; 
Braslin, Lake Hopatcong, N. J., two seasons ; Victoria, Larchmont, 
N. Y., two seasons, and Hotel Edgemere, Edgemere, L. I., of which he 
was the first to open and of which place he is now again in charge. 

Mr. Randolph is a very intelligent man, and possesses a con- 
siderable amount of native shrewdness and practical business ability. 
He is conversant with human nature, being a close student thereof, and 
is the embodiment of systematic management in his affairs. This may 
be better understood when it is known that from the position where 
he stands during the meal hours he receives with grace the patrons of 
the house, and at the same time surveys every table and knows just 
what service every one is receiving; directs the operation of his men 
without a word or a whisper, simply by the motion of his hand or 
fingers, a code of signals which he has established and taught his 
men. By this same method he directs, at a distance, any desired 
waiter or waiters to any one or more rooms in the house to take or 
execute orders. He disposes of a large gathering with the same 
tranquillity and facility as he does small ones. His management of 
the dining room can be characterized as perfect. Neatness and dis- 
patch are the phrases used by the guest in speaking of the efficiency 
of the service and of the men whom he selects to serve under him. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 49 

This brilliant success as a dining room superintendent has been 
attributed by him to several reasons ; among which may be stated : a 
policy always to take a deep interest in the success of the house that 
employs him; ever solicitous of the comfort of every patron of the 
house, while within the domains of his department ; seeing that every 
one is satisfied and gets the full value of what he pays for, employing 
and retaining none but the most efficient, honest, industrious, intel- 
ligent, sober and polite men possible ; getting for them the highest 
wages that can be got, and seeing to it that his men give the house in 
return, the best service they are capable of giving. He makes a care- 
ful study of his calling and familiarizes himself with every detail of the 
work in his department which he reduces to a system, and thus en- 
ables his men to perform their duty with the greatest precision and 
economy of time. He treats those under him with every consideration 
due them, and insists, as an absolute rule, on his men appearing always 
neat and clean, and to better enable them to do so he sells them their 
uniforms at cost price. He is, therefore, well liked by both the hotel 
managers and the patrons of the houses, and his men have for him 
a- regard second to the strong tie of affection. 

Mr. Randolph is one of the progressive men in the Head, Second 
and Side Waiters' National Benefit Association, and a member 
of the committee of management, elected at Atlantic City, at the con- 
vention of October, 1903. 



50 



COMMANDERS OF THE DINING-ROOM. 




Henry Pettigrew, 
Headwaiter, Monongahela Hotel, Pittsburg, Pa. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 51 



H. PETTIGREW. 

H. Pettigrew, head waiter of the Monongahela House, Pitts- 
burg, Pa., is one of the well known men in public life in the Smoky 
City, a city renowned for its many citizens of color who reside within 
its borders, many of whom are men of wealth and standing in the 
business "community. 

Mr. Pettigrew was born in Lexington, Rockbridge County, Va., 
on the 4th of March, 1865. He pursued his studies in the winter 
months at Harper's Ferry school, but at an early age was thrown upon 
his own resources to support himself. He chose the calling of a 
waiter and served in a subordinate capacity until his eighteenth year, 
at which time he had so mastered the details of his work and showed 
such a steadiness of character that he attracted the notice of the pro- 
prietor of a small boarding house in Virginia, who made him head 
waiter of his establishment. 

In 1886 Mr. Pettigrew went to Blue Ridge Springs, Va., where he 
remained for two years. From this place he went to the Hotel Ru fi- 
ner, Charleston, W. Va., where he remained for five years ; then to the 
Gibson House, Cincinnati, Ohio, and remained there for three years. 
From this house he went to the Monongahela House as head waiter, 
where he is at present. In the fifteen years that Mr. Pettigrew has 
been in hotel work he has taken for his guide and motto the principle 
on which all life is founded — "Progress." It has always been a step 
higher up with him. It is a case with him of the position seeking the 
man and not the man seeking the position. 

Mr. Pettigrew has written many pamphlets and delivered several 
addresses on the art of good waiting. Some of his advice to young 
men and women will bear quotation. He says in one of his pamphlets : 
' For every man and woman there is a place in life, and having once 
found that place it is not good policy to leave it." "It is with a waiter 
as with other men, those who succeed are the ones who master all the 
details. If a business affords a man a livelihood, it should claim from 
him the best service he is capable of giving. It is the man who is faith- 
ful in a few things that stands the best chance of being some day at 
the head of many things." 

Mr. Pettigrew believes that the future of the colored waiter de- 
pends largely on the kind of service he renders. 



5 2 COMMANDERS OF THE DINING-ROOM. 

Mr. Pettigrew is one of the organizers of the Head, Second and 
Side Waiters' National Benefit Association ; also one of its vice-presi- 
dents. To the young men who are entering hotel life, we would 
recommend them to read Mr. Pettigrew's pamphlet on the "Duty of a 
Waiter." Mr. Pettigrew is an object lesson of what any one can ac- 
complish who concentrates his effort in any given direction. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 53 



A. E. JENKINS. 

The State of Georgia has, no doubt, given birth to many greater 
sons, but to none nobler than A. E. Jenkins, who is one of the brightest 
stars in the hotel employment. Mr. Jenkins was born in Greenville, 
Mayorther County, Georgia, November 17, 1864, just at the period 
when the thundered roar of the cannons was clearing the clouded sky 
of his country, and restoring to peaceful tranquillity a united republic, 
and to human liberty millions of souls. 

At an early age he drifted from the place where he first saw the 
sunlight into the West, where the atmosphere of society was more 
salubrious to his ambition and his manhood growth than that of his 
native region, and there he began his hotel career. After serving 
successfully as a side waiter in many of the leading hotels and master- 
ing the art of the calling, he was promoted to the position of a second 
waiter in the Lindel Hotel, St. Louis. From there he went to the 
Palmer House, Chicago, 111., and thence to the Ryar Hotel, St. Paul, 
Minn. 

After serving in these, three of the leading hotels of the West, in 
the capacity of a second waiter, he felt confident that the elements in 
him necessary to be a successful head waiter had been sufficiently 
developed and, therefore, he was fitted to take up the task and assume 
the responsibility of superintending the dining room, hence he ac- 
cepted the position of head waiter at the Centropolis Hotel, Kansas 
City, Mo. He remained there for six years. At the end of which, 
having given ample satisfaction, he was requested by the same man- 
agement to take charge and open their new hotel at Indianapolis, Ind., 
"The New English," conducted on both the European and American 
plans. Both dining rooms were under his direct supervision ; with a 
crew of forty-two waiters, three bussmen and two assistants. He gave 
to these dining rooms a service which will long be remembered with 
pleasure by those who had the good fortune to dine there. 

After three years at this hotel, he received an offer, more to his 
advantage, to take charge of the Albany Hotel, Denver, Colo., which 
he accepted ; like the New English, this hotel also ran both system of 
dining rooms, which were under his superintendence, with a crew of 



54 



COMMANDERS OF THE DINING-ROOM. 




Headwaiter Hotel McKinley, Canton, Ohio. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 55 

twenty-eight side men and two bussmen. ( )ver the dining- rooms 
of this house he presided for one year, with credit to himself and finan- 
cial advantage to the management. Leaving this hotel, he went to 
the Coats House, Kansas City ; having charge there also of its Amer- 
ican and European dining rooms, with forty-two side waiters, three 
bussmen and three assistants. He remained with this house for 
twelve months. 

Mr. Jenkins being thoroughly conversant with the European and 
American plans of dining room service, when the Bailey Catering 
Co., of Buffalo, N. Y., during the Pan-American Exposition, in iqoi, 
was in need of a capable man to take charge of its dining rooms of the 
the largest European restaurant on the Exposition grounds, he was 
selected as the man best fitted to fill the position. His genius for 
managing men and handling large bodies of people, was well tested 
during the Exposition. At its close, Mr. Jenkins went to the Ruffner 
Hotel, Charleston, W. Va., where he remained until December, 1903, 
at which time he left to take charge of the (new) Hotel McKinley, 
Canton, Ohio. 

He has given perfect satisfaction to every one of the houses he 
has served, and from every one he holds first class references. To 
Mr. Willis Howe, superintendent of the Palmer House, Chicago, 111., 
he can refer, particularly. 

Everything that tends to, and concerns the progress of the race 
to which he belongs, interests him. He is a Past Grand Chancellor 
and Past Supreme Representative of the Knights of Pythias, and a 
thirty-second degree Mason ; a member also of the A. M. E. Bethel 
connection. 

Nature has been very kind and indulgent with Mr. Jenkins, as it 
has given him a very pleasant physique to look upon and a well devel- 
oped and commanding stature of five feet, eleven and a half inches, 
with a weight of 245 pounds of flesh to his credit. In conjunction with 
these, like many others of his kinsmen in this calling, he possesses 
basic elements which, had circumstances been otherwise, to have 
permitted their natural growth and full development, judging him 
under an oppressive social condition, would make him to-day or some 
day to come, an important factor in one of the higher callings in the 
world's material civilization. 

However, he is not disposed to grumble at his lot. He makes the 
best of life as he meets it, and contenting and consoling himself, like 
many others, with the fact that man is but a child of circumstances, and 
that the force of circumstances dominate the nation the same alike as it 
does the man, therefore that what he may not do to-day, when the 



56 COMMANDERS OF THE DINING-ROOM. 

circuit of years shall have lapsed into decades, his progeny will surely 
do to-morrow. For it is just as easy for the ingenuity of man battling 
against the force of nature to successfully obliterate the light of day, as 
to forever, by oppressive acts, cruel sentiments and mere human will, 
retard from full growth ten million acorns imbedded in the fertile soil 
of nature's earth, or tens of millions of God's created souls with human 
heart, energy and will. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 57 



WALTER C. OUTLAW. 

In the year 1857 Walter C. Outlaw was born in the small town 
of Windsor, N. C. There he remained until he was fifteen years of 
age. In the summer of 1872 he determined to make a livelihood for 
himself and to contribute to the support of his parents. Having re- 
ceived their consent he set out for the north with no definite idea as to 
where he was going or where he intended to settle. He, however, 
reached Mattapoisett, Mass., and after remaining there for two weeks 
resolved to go to New Bedford. At this place he was fortunate in get- 
ting a position as a side waiter in the Parker House, where he re- 
mained until 1881. His next engagement was with a private family 
as a butler, where he remained until 1885. 

In the fall of 1885, desiring to see more of the country, Mr. Out- 
law secured employment with the Pullman Palace Car Company, and 
remained with it until the year 1891. In the spring of this year he 
went to the Union League Club, New York City, to work as a side 
waiter and remained until 1895, and, in the summer of the same year, 
he accepted the position of second waiter under Mr. E. W. Harper at 
the Prospect House, Bay Shore, L. I., and returned with him again in 
1896. In the summer of the following year he went with Mr. Harper 
as second in command of the Rockingham Hotel, Narragansett Pier. 
As years roll along the mile stones of progress, as a rule, in the career 
of a progressive man increase, and thus it was with Mr. Outlaw, for 
in the following summer ( 1898) he had grown to a state of efficiency 
which elevated him to the commandership of the dining room of the 
Rockingham. The summers of 1899 and 1900 found him in charge of 
the dining room of the Mansion House, Brooklyn, N. Y. 

Travel as we may, we sometimes return to our starting point to 
stay, and thus in the fall of 1900 Mr. Outlaw is found to have com- 
pleted the circuit and returned to the point from which he started in 
life — the Parker House. 

Life's journey is an up hill climb. 

But he who has the will power is sure to conquer in time. 

Mr. Outlaw has been signally fortunate in the fact that he has 
never been discharged from any of his places. He is ever attentive 
to duty and a strict disciplinarian ; always putting forth his greatest 



5 8 COMMANDERS OF THE DINING-ROOM. 




Walter C. Outlaw, 
Headwaitcr, Parker House, New Bedford, Mass. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 59 

efforts to obtain the best results in whatever he undertakes to do. 
He works always with the motto of David Crockett before him : "Be 
sure you are right and then go ahead." He is a man of marked in- 
dividuality and is considered one of the most successful and progres- 
sive head waiters of the present day. He is an active member of the 
Plead, Second and Side Waiters' National Benefit Association. 

Mr. Outlaw is blessed in having a very accomplished lady for his 
wife, who takes pride in the success of her husband and cheers him 
on to higher things. 



6o COMMANDERS OF THE DINING-ROOM. 




\Y. P. Landon 
Heaclwaiter Reade House, Chattanooga, Tenn. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 61 



W. P. LANDON. 

W. P. Landon was born on the 22nd day of September, 1867, 
in Newman, Ga. In 1884, he selected hotel life for a calling and 
entered the employ of the proprietor of the Grand Hotel, Atlanta, 
Ga. His first position was that of silver washer, at which he re- 
mained until the fall of 1885. Since then, he has advanced through 
all the grades up to that of head waiter. His record is as follows: 
Two years at Cafe Kattenhorn and Vignaux, Atlanta, Ga. ; one 
year and a half at Folsom's Cafe, Atlanta; six and a half 
years at the Portland, Portland, Oregon, at which place he was sec- 
ond waiter for part of the time. For a short time head waiter at 
the Majestic, Atlanta; one year at the Southern Hotel, Chattanooga, 
Tenn. ; six months at the Rathburn Hotel, Jacksonville, Fla. ; and at 
the present time head waiter at the Read House, Chattanooga, Tenn., 
at which place he has been for nearly three years. 

Mr. Landon was married to Miss Ella Edith Perdue, on August 
2 1 st, 1895 and has a comfortable home in Chattanooga. He believes 
that a man in public life ought to be married, because the sympathetic 
companionship and refining influence of a wife are the best rewards 
that a man can have after the worry of a long day, as it tends to make 
him more settled. 

Mr. Landon is a member of the Head, Second and Side Waiters' 
National Benefit Association, and is an active worker in his section of 
the country in making known the objects of the Association and in 
every way advancing its interests. 

There is no doubt, with his energy and push, the future has in 
store for him much greater success than he has already achieved. 
Process of time might yet place him among the progressive business 
men of the Sunny South — that great theatre in which his race has and 
is further destined to play a great part in its material development, 
both as employees and employers. The years of travel through the 
wilderness will fully prepare them to undertake the industrial and 
commercial responsibilities which are gradually being developed. 

The sagacity displayed by Mr. Landon and many of the other men 
in the calling, gives evidence of a bright future ; for the natural laws 
of political economy in this very material world in which we live, will, 
in the last analysis, separate the bubble from the solid substance, and 
that force which has been stored up by the wisdom of strict economy, 
will be the most important factor in the life and death struggle for 
existence. 



62 



COMMANDERS OF THE DINING-ROOM. 




C. M. Farrar. 

Treasurer Head, Second and Side Waiters' National Benefit 

Association. 

Headwaiter Merchant Club, Baltimore, Md. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 63 



CALVIN M. FARRAR. 

Calvin M. Farrar was born in the city of "brotherly love" — 
Philadelphia. The South can point with reasonable pride to the long- 
list of men whose names have gone down in history as head waiters, 
and who "knew the technique of their profession long before the intro- 
duction in this country of white men in the dining rooms of first-class 
hotels. It has been asserted that, with very few exceptions, all the men 
who have risen to the position of head waiters throughout the coun- 
trv came from the South. While this is true, in the case of Mr. Farrar 
we have one of the exceptions. 

At the age of fourteen Mr. Farrar left Philadelphia for North 
Carolina with a man named Smith, who had raised him from a small 
boy. In North Carolina he obtained employment in a grocery store 
as errand boy. Being of a studious disposition, and having plenty of 
time to indulge his craving for knowledge, he spent his leisure hours 
in pouring over his books. Much of his spare time was also utilized in 
teaching his less fortunate companions how to read and write, for 
from a boy he was deeply impressed with the condition of his race, 
especially in the South. This inclination to do everything in his power 
to help every deserving member of his race is still a dominant feature 
of Mr. Farrar, for he believes that ignorance is the handmaid of vice 
and everything that is bad, but that intelligence properly directed is 
a power. 

Mr. Farrar's first experience in hotel life was at the old National 
Hotel, Washington. D. C. where he was a bell boy. Then he became 
a scullion in the kitchen. He rose by sheer strength of his per- 
sonality and natural ability in this hotel, from the position of scullion 
to that of a waiter in the nurse's hall, then to bussman, then to that 
of a waiter in the dining-room, and then to second waiter. While hold- 
ing the last position he left and went to Long Pranch, X. J., 
for the season. At the close of the season he went West for a short 
time, but not liking the life out there, he returned to Washington, 
where he met Mr. H. Z. Sykes. who engaged him as second waiter 
for the Mount Vernon. Subsequently he was promoted to the posi- 
tion of head waiter. He remained at the Mount Vernon until 1882, 
when he accepted the superintendency of the dining-room of the 



64 COMMANDERS OF THE DINING-ROOM. 

Merchants' Club, Baltimore, Md., a position he has held for twenty- 
one years. This is a great record. 

Mr. Farrar's position in Baltimore is an unique one. He knows 
and is known to every prominent merchant, banker and broker in that 
city, and it is doubtful whether there is a colored man who is more 
highly respected in the community than he is, or whose influence is 
greater or whose credit is better. The list of his employments shows 
that he has the power of adhesion highly developed, for he sticks to a 
place and does not let go until the place lets him go. 

Mr. Farrar is a member of the Head and Second Waiters' National 
Benefit Association and was its vice-president for three successive 
terms. At the convention held in Washington, D. C, 1902, he was 
placed on the Board of Directors, and has since been elected treas- 
urer at the convention held at Atlantic City, N. J., October, 1903. He- 
is a thirty-second degree Scottish Rites Mason. 

The work of such men will ultimately tell in the material advance- 
ment of their race. May they multiply more and more. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 



GEORGE A. CURRY. 

George A. Curry, who for a number of years has made his home 
in the beautiful little village of Demarest, N. J., was born in Milford. 
Kent County, Delaware, on October ist, 1855. 

After attending the public schools for several years and acquiring 
a fairly good education, he began to consider the importance of look- 
ing forward to some vocation to which he could best adapt himself. 
Having made up his mind to venture out into the world for himself, he 
one day, told his mother of his intentions. But she, like most mothers, 
was bitterly opposed to his leaving home, as he was scarcely seventeen 
years of age. Not discouraged, however, by her kindly persuasion, he 
approached his father, who gave him more encouragement; so they 
talked the matter over and with much reluctance on his mother's part 
they decided to let him make a trial. 

Though but a lad of seventeen years, he decided to go to Philadel- 
phia in search of a friend, whom he knew was employed in a hotel 
there. With a very limited knoweldge of traveling, and no idea even 
of the city of his destination, he undertook the journey alone. On 
arriving in Philadelphia, he was fortunate in meeting a man who was 
acquainted with the party whom he was seeking. This person was ex- 
tremely courteous and kind to him and directed him to the residence 
of the friend who was very much surprised on seeing him ; not having 
any knowledge of his intended visit. However, everything worked 
in his favor, and the following morning he secured employment at the 
Washington Hotel, then situated on the corner of 7th and Chestnut 
streets, as hall man, at a salary of $15.00 per month. As Mr. Curry 
expressed it, "This looked like a fortune to me." He remained there 
about six months as hall man. 

Having a great desire to become a waiter, he became more per- 
sistent in his efforts to fulfil his ambition, and in order to attain his 
desire, he accepted a position as dish carrier in the same hotel, remain- 
ing on watch every day from twelve to one o'clock, in order that he 
might gather some knowledge of the duties of a waiter. After a little 
while, he thought that he could wait as well as some of the other 
men, and so a trial was given him, but he very soon realized that he 
was much mistaken. His first experience was sufficient to discourage 



66 



COMMANDERS OF THE DINING-ROOM. 




George A. Curry, 

Headwaiter, Congress Hall, Saratoga Springs, X. V.. and the new 
St. Charles, New Orleans, La. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 67 

him in any further pursuit. Having received an order amidst much 
excitement and bustle, before he could reach the kitchen he had en- 
tirely forgotten everything that had been ordered. Even this, however, 
did not cool the ardor of his ambition to succeed. 

The next day he did much better and so steadily improved. The 
following year he made a change, going to Plainfield, N. J., to work 
in a summer hotel. Of course, being a new man he was assigned to 
wait on the family, yet he cared not where he was placed, for he had 
fully made up his mind to accomplish something, regardless of the 
many seemingly insurmountable obstacles that confronted him. 

One day, to his great surprise, the proprietor of the hotel called 
the head waiter, and said to him, in the presence of young Curry: 
"Give this waiter a family, he is too good a man to wait on the officer's 
table." 

Naturally Mr. Curry was much elated at this mark of appreciation 
of his services, and from that day his success was assured ; he 
began gradually, to climb step by step from one success to another, 
until he became a second waiter under Mr. Thomas Smith in 1876, and 
filled that position with much credit for two seasons. In 1879, he was 
engaged to take charge as head waiter of the Haynes Hotel, Spring- 
field, Mass.; filling the position there until the spring of 1881. He 
then returned to New York to take charge of the old St. Mark's 
Hotel, New Brighton, Staten Island, where he remained in charge 
for two seasons. In 1883 he accepted the charge of the Colorado 
Hotel, 726 Broadway, New York, and remained until 1885, when he 
was engaged by the well-known head waiter, Mr. Hiram S. Thomas, 
to go to Saratoga with him, to open the Grand Union Hotel for the 
summer. From the Grand Union, he went with Mr. Thomas to open 
the famous Lakewood Hotel, at Lakewood, N. J., where he remained 
for five seasons. It was about this time that he accepted the position 
as head waiter at the Congress Hall Hotel, at Saratoga Springs, 
N. Y., which position he has filled successfully for twelve seasons, and 
over which dining room he still presides. In the year 1806, he ac- 
cepted the position of head waiter of the new St. Charles Hotel, New 
Orleans, La., opening it in January of the same year. He has had 
charge of this hotel ever since, remaining there from October until 
the first of June, when he leaves his second man in charge, and returns 
to the Congress Hall, Saratoga Springs, X. Y., fur the summer 
season. 

This is, indeed, a remarkable career, and proves that patience and 
persistency, coupled with an earnest endeavor, bring their reward in 
ultimate success. Mr. Curry is undoubtedly a man of great ability 



68 COMMANDERS OF THE DINING-ROOM. 

and would be a success in almost any of the higher callings. How- 
ever, there is no telling to what height he might yet climb in the indus- 
trial world. The branch of the human family to which he belongs has 
a great future in this country, regardless of the difficulties which con- 
front it and which in conquering, merely develops the intellect and 
strengthens its manhood. Its possibilities are unlimited, possessing 
a commercial and financial potentiality greater than many an individual 
nation's, in its annual expenditure of over five hundred million dollars. 
The executive ability of Mr. Curry that has manifested itself dur- 
ing his career, might yet be used in concentrating and utilizing this 
great power to the greater material advancement of his race. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 69 



RICHARD JONES WILDER. 

The subject of this sketch was born near Petersburg, Chesterfield 
County, Ya., on March 16th, 1848. His parents were Adam and Jen- 
nie Lee Wilder. The elder Wilder in early life was a successful 
farmer and later became a caterer. It was under his father that young 
Wilder began his career. The elder Wilder gained quite a reputation 
as a successful caterer. He gave his attention to the serving of din- 
ners, preparing banquets, barbecues, etc. There was seldom a noted 
affair in his section of the country in which he was not called upon to 
officiate. His son, Richard Jones Wilder, showed early ability in the line 
of the business which his father followed and in which he was him- 
self destined to become prominent. He was of great assistance to his 
father, for with his original imagination and progressive disposition 
he was constantly seeing and suggesting some new improvement in 
the line of service. He early manifested those sterling qualities ot 
head and heart which have made him one of the ablest as well as one 
of the most amiable and popular men in the hotel business. 

Mr. Wilder worked with his father until he was nineteen years 
old, at which time his father died. Left to his own resources, young 
Wilder went as a side waiter, in 1872, to the old Commonwealth Hotel, 
now the Langham, of Boston, Mass. He served there in this capacity 
for three winters. His first experience as a second waiter was in the 
summer of 1873 at the Ocean House, Old Orchard Beach, Me. In 
1874 he was appointed head waiter at the Rose Standish House, 
Downer's Landing, Mass., serving there for six summers, dividing his 
time in the winters of this period between New York and Boston as 
head or second waiter in various houses. 

Since then he has always been head, second or third waiter, ex- 
cept for a short period when, as a matter of choice and for a change 
from official responsibility, he waited on the side. Among the houses 
he has served as head waiter are Hotel Wellesley, Wellesley, Mass.. 
two seasons ; the Brunswick and Copley Square, Boston, Mass., the 
former, two years, and the latter three winters. As second waiter, the 
St. James, Jacksonville, Fla. ; Magnolia Hotel, Magnolia, Fla. ; Royal 
Poinciana, Palm Beach, Fla., and the Homestead, Hot Springs, Va. 
In all of these varied capacities he has given eminent satisfaction to 
the guests, and to his official superiors. 



70 



COMMANDERS OF THE DINING-ROOM. 




R. J. Wilder. 
Headwaiter Farragut House, Rye Beach, N. H. 



r PORTRAITS AND SKETCHES OF HEAD WAITERS. 71 

There is one thing remarkable about Mr. Wilder, and that is dur- 
ing his long career of thirty years and more — twenty years of which 
he has served in some official capacity, he has shown the 
same exactness, fidelity and scrupulous care for the inter- 
ests of every one under whom he served as characterized him 
when in charge for himself. He has never been charged 
by any head waiter with designs on his position or with work- 
ing against him, or with any of those mean tricks which are known in 
hotel parlance as "throwing him down." Wherever he has worked,, 
he has always retained the esteem of his employers and the respect of 
the men working under him. Perhaps the best proof of Mr. Wilder's 
business ability, tact and executive management is the long period 
which has marked his superintendency of the dining room of the Far- 
ragut House, Rye Beach, N. H. For eleven successive summers he 
has been in charge of this exclusive and eminently respectable resort. 
The high character of this house may be best judged from the fact that 
it never advertises. For months before the opening every room in the 
house is taken ; in fact, some persons make arrangements as early as 
January, and in the case of regulars it is common for the same rooms 
to be engaged from season to season. The hotel has always been noted 
for its exclusiveness, and none but the highest class of people go there. 
Its founder, the late John P. Philbrick, was a representative of that 
staid old New England type of respectability which has given us some 
of the highest and best types of American citizenship. 

It has been no light undertaking to fill as acceptably as Mr. Wilder 
has filled, the position of head waiter for a house so exacting; and his 
successive engagements is the best testimony to his efficiency. 

It is significant that of all the hotels on the North Shore, the 
Farragut is the only one that now employs colored waiters. 

Mr. Wilder belongs to that old school of head waiters that are fast 
passing away — Thomas, Booker, Lucas and a host of others have 
passed on and gone to join the ranks of that "innumerable caravan." 
They were great men in their day and generation. Mr. Wilder, in 
commenting upon the decadence of the colored waiters, says : "It is 
a subject that furnishes us with much food for thought." 

Like most of the men of the old regime, Mr. Wilder had only lim- 
ited opportunities for education. Born in the time of travail and 
trouble, with the gaunt spectre of war casting its darkening shadows 
over the country, he had little chance and less opportunity for books. 
While yet scarcely at his majority, the black cloud of war, which had 
been hovering for years, bursted in all its fury, and the red-handed 
demon of blood and carnage ruled the country. When this had passed f 



72 COMMANDERS OF THE DINING-ROOM. 

and peace once more reigned over the land, Mr. Wilder took up 
the serious problem of life. He attended private school in 
Petersburg, and later went to night school in Boston, and one 
winter at the then V. N. & C. I., and two winters at Boydton Institute. 
This completed his school education. Though starting late in life and 
retarded by many handicaps, Mr. Wilder persevered, and his life 
is an example which the young men of to-day might emulate with 
profit. He is a devout Christian and a faithful member of the A. M. 
E. Zion connection. He is a charter member of Plymouth Rock 
Lodge 1622, G. U. O. of O. F., constituted in 1874 and located in Bos- 
ton, Mass. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 73 



JOHN A. GLOSTER. 

John A. Gloster, of whom we now write, is at present head 
waiter at the Sterling Hotel, Wilkesbarre, Pa., where he has been for 
the past five or six years. 

He was- born in the little town of Berlin, Ontario, Canada, on 
December 23, 1868. His early education was received in the Can- 
adian schools. His first work in the hotel life was in the Queen's 
Hotel, Toronto, Canada, where he was employed as a bell boy and 
where he remained for about six years. 

It was while working as a bell boy there that he learned something 
of the dining room service, as every bell boy was required to have 
an apron and a jacket, and be in readiness to assist in a dining room 
rush. 

While working there, he became desirous of learning something 
of the life in different hotels, and thus gain a more extensive experi- 
ence in the dining room work. Consequently he left the Queen's 
Hotel and went to Detroit, Michigan, where he secured the position 
of captain of the stand in the Russell House; from there he went 
to the Cadillac, thence to the Normandie. But afterwards he became 
restless and decided to visit the different States of this country. He, 
therefore, went to Montreal, Canada, and obtained the position of 
porter with the Pullman Palace Car Company, and remained with 
this company about two years and six months. Concluding that he 
had learned all he could in such employment and finding nothing i n 
it, but hard work and poor pay, he resolved to return to hotel life, and 
accepted a position as head bell man in the Tift House, Buffalo, New 
York, where he remained about one year and six months. While there, 
he decided to select dining room work for his career, having already 
had some experience in such well-known hotels as the Cadillac, the 
Normandie in Detroit, and the Royal, in Hamilton, Ontario, Canada, 
in his younger days. He, therefore, applied to the manager of the 
Mansion House, at Buffalo, New York, who gave him the position 
of record waiter. This hotel had the reputation of setting the finest 
table of any hotel in that city. There he remained for about two 
years. From there he went to the Hotel Jermyn, Scranton, Pa., as 
record waiter, where he did service for another two years. 

In December, 1898, Mr. Gloster accepted the position of head 



74 



COMMANDERS OF THE DINING-ROOM. 




John A. Gloster, 
Headwaiter, Hotel Sterling, Wilkes Barre, Pa. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 75 

waiter of the Sterling Hotel, Wilkesbarre, Pa. There he still remains. 
Though the house has changed hands, and many discharges made in 
every department, the new management in taking charge of the hotel 
in January, 1901, soon realized his worth and expressed themselves 
as highly pleased with the working of his department and therefore 
retained him as head waiter. 

Mr. Gloster says, "I find it no easy matter to properly conduct a 
first-class dining room. As a matter of fact, I can only ascribe my 
success to the strict discipline I maintain, and the intelligent and 
well-trained waiters which I employ. 1 will not keep any man with 
bad moral character, because I feel it a duty not only to employ 
first-class waiters, but also those possessing good character. Natu- 
rally we sometimes employ waiters who prove themselves worth- 
less, especially after they have received their first month's pay ; but 
I am opposed to giving such men employment, and as soon as I can 
secure another waiter I discharge a worthless one. 

"We, as managers of the dining room, owe it to ourselves as well 
as to the proprietors of the hotels that the standing of the dining 
room service be in every respect first-class. 

"Moreover, I believe that every head and second waiter should 
secure the different hotel weeklies, in order that they may keep 
abreast of events in their line of service and thus be strictly up-to-date. 
I also believe in instructing my men in the art of service, and there- 
fore I hold a school every Friday evening." 

Mr. Gloster is a member of the Head, Second and Side Waiters- 
National Benefit Association, and considers it an excellent organiza- 
tion for advancing the service, and so he hopes that the members of 
the Association will do all in their power to bring the hotel dining 
room service up to the highest possible standard of merit. 



76 



COMMANDERS OF THE DINING-ROOM. 




W. R. Harris, 
Headwaiter. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 77 



W. R. HARRIS. 

A son of the land of sunshine and sweet magnolia, W. R. Harris, 
late of the Hotel McKinley, Canton, Ohio, is a man whose record 
stands Ai in the hotel world. He is known all over the south and 
southwestern parts of this country as a man who employs the best men 
in his dining room. The people who visit his house go away with a 
pleasant recollection of good and intelligent service from the rank 
and file of the men who are under the eagle eye of this capable direct- 
or. Mr. Harris is often applied to by hotel managers to recommend 
young men for positions as head and second waiters, because they say 
they like to get a man who has worked under him. This in itself is a 
strong recommendation. 

Mr. Harris was born in Andover county, Va., in 1864. He went 
to school at Ashland, Va., but the best part of his education was ob- 
tained at a night school at Tarboro, N. C, for at seven years of age 
he was placed in a private family by his mother "to keep (as she said ) 
the flies off the table." This was his induction into the dining room, 
and he has since passed through every degree in the service of hotel 
waiter, until to-day he is a past master in the art of waiting. 

Mr. Harris has been head waiter of the Carroll, of Vicksburg, 
Miss. ; the Hollenden, of Cleveland, Ohio, and at Buffalo ; the Mt. 
Vernon Hotel, at Mt. Vernon ; the St. James and the Rennert, of Bal- 
timore ; the Colonade and the Gladstone, of Philadelphia ; the Louis- 
ville Hotel, Louisville, Ky., and the Bennett House, Cincinnati, Ohio. 
Some of these hotels are conducted on the European plan and some 
on the American plan. So it can be seen that Mr. Harris is well 
equipped in every way to uphold the dignity and traditions of his call- 
ing. As a friend he is sincere and warm hearted, and as a companion 
he is genial and instructive, for his reminiscences are replete with only 
the best experiences of a calling which has brought him in contact with 
some of the brightest of America's sons. Being possessed of a mind 
which absorbs all that is good, Mr. Harris's path through life is one 
of sunshine which cannot but help to shed its rays on all those with 
whom he comes in contact. 

He is a very progressive man and inspires those under him with 
enthusiasm and ambition to succeed. 



78 



COMMANDERS OF THE DINING-ROOM. 




James L. Dickerson. 
Headwaiter, Bedell House, Pittsburgh, Pa. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 79 



JAMES L. DICKERSON. 

James L. Dickerson was born in Richmond, Va., on May 12th, 
1858. His parents being slaves, he was raised by Lawyer J. P. Pleas- 
ant, of Richmond, Va. 

Unfortunately Mr. Dickerson's chances for acquiring an educa- 
tion in early life were poor, but realizing what he had missed, he in 
later years attended night school in Boston, and thus made up for 
what he had lost in early years. 

At the age of fifteen, he started to work as waiter in the Old Ex- 
change and Ballard Hotel at Richmond, Va. In 1880 he went to Bos- 
ton, Mass., and in 1881 on leaving Boston, went to Long Branch, 
N. J., where he was made an officer in the dining room of the Howland 
Hotel, under Mr. Frank P. Thompson. 

At the close of the season of 1882, Mr. Dickerson returned to 
Boston and became valet to Mr. A. P. Porter. During his stay with 
this gentleman, Mr. Dickerson made four trips to Europe, and spent 
upwards of two years in traveling over the European countries. 

The greater portion of this time, however, was spent in Paris, and 
because of this he naturally acquired a knowledge of the language ; 
consequently Mr. Dickerson speaks the French language very fluently. 

After his first trip, which was made in 1883, he became united in 
marriage to Miss Ella Hart, of Baltimore, who, however, died in 
Boston in 1890, leaving to Mr. Dickerson the care of a son. 

Returning to Boston after leaving the employ of Mr. Potter he 
took up waiting as a calling, and has followed it up to the present 
time. 

For six years Mr. Dickerson was head waiter at the Woodland 
Park Hotel, Auburndale, Mass. ; four years head waiter at the Hotel 
Nottingham, in Boston, while the remainder of his time in Boston was 
spent as head waiter at the American House. 

Mr. Dickerson is known as one of the leading head waiters in New 
England. He manages his dining room and the men under him with 
much skill, and by a well developed system, coupled with his ability for 
getting up extra French dishes, and managing dinner parties, he has 
largely added to his reputation as a head waiter. He is very frequently 
spoken of as "The Born Head Waiter." 



So COMMANDERS OF THE DINING-ROOM. 

On May 15th, 1902, Mr. Dickerson took charge as head waiter at 
the Hotel Rennert, Baltimore, Md., which position he is still oc- 
cupying. 

Mr. Dickerson, after remaining a widower for upwards of twelve 
years, became imbued with the desire for a life partner, and thereby 
made his second matrimonial venture by taking in marriage Mrs. 
M. A. Penn, of Clifton Forge, Va. Mr. and Mrs. Dickerson now make 
their home in Baltimore. 

Mr. Dickerson is tall and well proportioned ; is easy-going and 
possesses an elegance of carriage and bearing. In manners, he is 
exceedingly polite and agreeable. In him one sees not only the efficient 
and intelligent head waiter, but the cultured and polished man. He 
is thoroughly conversant with every feature of dining room etiquette. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 



JOSEPH THORNTON LEE. 

Joseph Thornton Lee was born in Loudoun county, Virginia, on the 
17th of June, 1852. His early life was spent on the farms in his native 
county. Even in those days his power of leadership was so much in 
evidence that long before reaching manhood, he was placed in full 
charge of one of the largest farms in Virginia. Had the opportunity 
presented itself, and the colored youth had had as much social and 
moral support and encouragement as a white youth with the same en- 
dowments, he may have been as foremost in the mechanical world as 
he is to-day in the hotel world, for he early manifested an aptitude 
amounting to genius in the handling of intricate machinery, being able 
to put together any complicated machine which had been shipped to 
the farm in separate parts. His life of drudgery without the hope of 
advancement was, however, not congenial to a man of Mr. Lee's tem- 
perament and capacity. He felt that there was a force within him 
which needed better opportunity for its development. He, therefore 
decided to leave the farm and seek some other field of employment. 
The hotel doors seemed to offer the least force of resistance, hence he 
decided to enter there, believing that it afforded better opportunity. 
His first experience in this calling took place in a country tavern in 
Moorefield, W. Va. There he worked from 1873 to 1876. In thosr 
days, and in that part of the country, a waiter had to do everything, 
from cleaning boots to currying a horse. He next found employment 
in a hotel in Deerpark, Md., and soon began to show his great grasp 
of business affairs and sound judgment, which have since made him 
one of the foremost head waiters of America. 

While at Deerpark it was Mr. Lee's good fortune to serve and at- 
tract the notice of such men as General U. S. Grant, who stopped at 
this place on the eve of his departure on his trip around the world ; and 
the late Robert Garrett, president of the B. & O. R. R. From Deer- 
park he went to Oakland, Md., and in 1877 to the National Hotel, 
Washington, D. C. In 1878 he went to the Grand Union Hotel, Sara- 
toga. At this place, those early traits of character which 
have already been referred to in this sketch, at once found 
a chance to manifest themselves, and one year after Mr. Lee en- 
tered this house he was promoted to the official position as 



82 



COMMANDERS OF THE DINING-ROOM. 




Joseph T. Lee. 

Headwaiter Grand Union, Saratoga Springs, and Hotel Chamberlain, 
Old Point Comfort, Va. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 83 

head in the nurses' hall. As if by magic, the shyness and awk- 
wardness of the country youth disappeared, and in its stead 
appeared the modest and polished man, liberal and fair-minded 
in his dealings, and with an individuality that has attracted every one 
to him, and makes him the ideal superintendent of the dining room. 
Such merit did he exhibit in his first minor official position that in the 
winter of the same year, he was called to the Metropolitan Hotel, 
New York, as second waiter under headwaiter Hiram S. Thomas. 
He retained this position for three years, and during the summer 
months when Mr. Thomas was away in Saratoga, took entire charge 
of the 'dining room. In 1882 he was given full charge of the Metro- 
politan, which position he held until 1887, when he was chosen by Mr. 
J. M. Otter, manager of the hotels owned by the estate of A. T. 
Stewart, as head waiter of the Grand Union, Saratoga, and has been 
in charge of this large hotel up to the present time. 

In 1890 Mr. Lee opened the Union League Club in Brooklyn, N. 
Y., where he remained for two winters, going from there to the De 
Soto, in Savannah, Ga. This place he held during the winter months 
until 1898, when he was called to the Chamberlain Hotel, at Old Point 
Comfort, Va.j under the new management. 

Mr. Lee's reputation is national ; he stands at the head of his pro- 
fession as the presiding genius over two of the largest houses in the 
world. He has so mastered the technique of his business, that it may 
safely be said without comparisons, that he may have equals, but no 
superiors. He is very popular with his men, though a strict discipli- 
narian whose methods are standard examples for all who wish to suc- 
ceed. Such a man is deserving of all the praise that can be bestowed 
on him, for he elevates not only himself, but those about him. If every 
head waiter were like him, there would be to-day a greater demand for 
their services in the metropolis of the country. 

Like all great men who have obtained what learning they have by 
overcoming obstacles, Mr. Lee is a great lover of education, and is 
ever ready to extend a helping hand to any deserving young man who 
is ambitious to procure a good education. He spares no expense in the 
education of his children, and thus his oldest daughter, a young lady 
of twenty-one, has successfully passed all the grades in the Public 
Schools of New York, and for the past three years has been one of the 
most successful teachers in the Public Schools in the Borough of 
Brooklyn. 

In 1880 Mr. Lee married Miss Mildred Turner, of Clarksburg, W. 
Va. To them ten children have been born, and like the mother of 
the Gracchi, Mrs. Lee points with pride to her children as her jewels. 



84 COMMANDERS OF THE DINING-ROOM. 

He possesses a very beautiful home on Madison street, Brooklyn, and 
is besides the owner of several other valuable parcels of real estate in 
that city. 

Mr. Lee joined the order of Free Masons in the year 1884, and is 
a member of Hiram No. 4, N. Y. He is also a Royal Arch Mason, 
Knight Templar, Past Eminent Commander of his Commandery, Past 
Commander of Paul Dayton Commandry, and Past Generalissimo 
of New York State. He received the thirty-third degree, the Scottish 
Rite degree, and is also Nobleman of the Mystic Shrine, and has "trod 
the hot sand." For two years he was president of the United Literary 
Society of Saratoga, N. Y., and declined through stress of circum- 
stances to accept a third term. He is now president of the Frederic 
Douglass Literary Association of Saratoga, an office he has held for 
years. His work, in this office, has been far-reaching. Through his 
untiring efforts the association has become one of the leading institu- 
tions of its kind. During his administration the association has given 
financial aid to many worthy schools in the South, and has donated 
largely to the charitable institutions of Saratoga. 

Such is the life of a great self-made man, one of Nature's able 
men. A man whose life is stainless, and a life that can be pointed 
to as an example for young men to emulate. His success is due to 
close observance of business, and learning the characteristics of differ- 
ent people with whom he has to deal. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 85 



WM. S. FOREMAN. 

Wm. S. Foreman was born in the Dominion of Canada. His par- 
ents Isaac and Frances Foreman, were natives of the Southern States, 
but went to Canada in the fifties and settled down in Hamilton, On- 
tario, where the subject of this sketch was born on February 2nd, 
1856. Later on his parents moved further West, and made their home 
in Brantford, where young Foreman passed the greater part of his 
early age. He attended the public schools and received a good com- 
mon school education. On leaving school he secured employment in 
a milk and dairy establishment. In this occupation he worked for 
some time. Finally, however, he gave it up and went and learned the 
trade of a painter and paper-hanger. This he followed with much suc- 
cess. Having a desire to travel, he left home. Finding some difficul- 
ties, however, in securing work at his trade, because of unreasonable 
prejudice, he turned his attention to the hotel occupation, as one afford- 
ing the best opportunity. He first started as private doorman, in the 
Queen's Hotel, Toronto, Can. There he remained for six months, at 
the end of which time desiring to visit the Southern States, young 
Foreman left and went to Norfolk, Va., where he had some relatives 
residing. He arrived there in 1878 ; and after a while, finding that his 
funds were becoming low, he bethought himself to seek some employ- 
ment. Failing again to procure employment at his trade, he once 
more turned to the hotel service of which he knew but very little. 
Through the kindness, however, of Mr. R. S. Dodson, then the pro- 
prietor of the Atlantic Hotel, who took a fancy to him, Mr. Foreman 
was given work in the dining room. This was his initiation into the 
service with jacket and apron, and thus he began his career in the 
calling. Being very apt he learned quickly and remained at this place 
for two years. 

Like every progressive young man, he longed for a larger field in 
which to operate and to learn more of the details of the business, and 
also of the manners and peculiarities of other people. So he set out 
and ultimately found himself at Old Point Comfort, where he secured 
employment in the Hygeia Hotel, where he remained until the fall, 
when he went to the city of Washington, and entered the service of the 
Ebbitt House. Disliking the atmosphere of Washington, he was soon 
after on his way North. On reaching the city of Troy, N. Y., he soon 



s<, COMMANDERS OF THE DINING-ROOM. 




Wm. S. Foreman. 
Headwaiter, International Hotel, Niagara Falls, N. Y. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 87 

obtained employment in the Troy House, remaining there for but a 
short period. He afterwards went to Richfield Springs, N. Y., and 
entered the service of the Spring House. At the close of the season 
he went to Albany, and worked in the Kenmore House, during the 
winter, going from there in the spring, to the International Hotel, 
Niagara Falls. Going back to Albany, he entered the dining room of 
the Delevan House, during the winter of 1880, as side waiter, but 
soon after was given the place as second in command and succeeded to 
the head waiter's position in 1882. He held this position for twelve 
and a half years, when he resigned and entered the hotel business as a 
proprietor, opening the Windsor Hotel, in Maiden Lane, Albany, 
N. Y., which he conducted until 1896, when the sad misfortune in 
the death of his wife, caused him to sell out. During the period of his 
proprietorship, he superintended the dining room of the International 
Hotel, at Niagara Falls in the summer months. 

On the loss of his wife he left Albany and returned to the land of 
his nativity (Canada), where he made his home for nine years, but 
continued service in the hotels of the States, having charge as head 
waiter, of such well-known houses as the Regent, Washington, D. C, 
for three years ; the Broezel, Buffalo, N. Y., and the Vanderbilt, Syra- 
cuse, N. Y. Going to Florida in 1903, to the hotel Indian River, Rock- 
ledge. In this interested and successful career of twenty-two years 
in the service, Mr. Foreman has evidenced great ability for mastering 
details which, if utilized in other callings, would, no doubt, bring him 
greater remuneration. He is progressive and intelligent ; possesses 
very strongly, the elements of success. He is a member of the Head, 
Second and Side Waiters' National Benefit Association. 



88 



COMMANDERS OF THE DINING-ROOM. 




J. H. Holmes, 
Headwaiter, Post Tavern, Battle Creek, Mich. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 



J. H. HOLMES. 

J. H. Holmes was born in Warsaw, Mo., on the 12th of 
December, 1856. His father died when he was quite a child, leaving 
his mother with a large family dependent upon her for support. 

On the 7th of April, 1870, his widowed mother moved to Law- 
rence, Kansas, where young Holmes obtained work on a farm. His 
whole ambition was to obtain enough money to purchase a home 
for his dear mother and to assist in the education of his brothers and 
sisters, which he accomplished. 

Mr. Holmes always speaks of his mother as his "guiding star" 
and his "prayer is that God will spare her for a long time to remain 
with him." 

In June, 1876, he went to work as a water-boy in the Eldredge 
House in Lawrence. After six months he was given a table, and three 
years later, he obtained the position of head waiter of the McClure 
House, Canon City, Colo. Since then he has had charge of some of 
the leading hotels in the West, notably, the Cliff House, at Manitou, 
Colo. ; the American in Denver ; the Denver Club ; the Murray in 
Omaha, Neb. ; in all of which he installed his own crew. He was 
captain of the morning watch at the Milliard in 1892, and resigned 
to take charge of the dining room of the Grand at Council Bluffs, la. 
Closing the season at the Grand in September, 1893, he opened the 
Koehler, at Grand Rapids, Neb., on October 1st. From this hotel he 
resigned in September, 1894, to re-open the Grand at Council Bluffs. 
He remained at the Grand until December 14th, 1900 and then re- 
ported for duty at the Post Tavern, Battle Creek, Mich., on the 16th 
of December of the same year, at which place he has remained as 
head waiter up to the present time. 

Mr. Holmes has worked for his present employer, Mr. E. F. 
Clark, at different times in the capacity of head waiter, and the feel- 
ing which exists between them is one of mutual good will, for each 
feels that the other is fair and upright in all his dealings, and that 
the effort of one to make the service of the hotel a success is ably 
seconded by the other. This is as it should be. 

Mr. Holmes is ably assisted in his duties by Mr. A. W. Johnson, 
his second waiter, and a crew of twenty men of whom he speaks very 
highly and says he could not have succeeded had he not received the 
loyal co-operation of his men. 



go 



COMMANDERS OF THE DINING-RO^M. 




George H. Richardson, 
Headwaiter, Columbus, Ohio. 



PORTRAITS AXD SKETCHES OF HEAD WAITERS. 91 



GEORGE H. RICHARDSON. 

George H. Richardson, the subject of this sketch, is what may be 
termed a self-made man. He was born in Spartansburg, S. C, on 
the 1st day of May, 1867. Both of his parents died when he was in 
his early teens. He therefore was compelled to leave school and earn 
a living not only for himself, but to aid in the maintenance of three 
sisters. His first employment was in a baker's establishment, which he 
entered as an apprentice ; he remained there until he had mastered 
the trade — an accomplishment which has been of great assistance to 
him in the vocation which he has since followed. His first initiation in 
hotel work was in his native city, where he soon climbed to the top, for 
in a few years he became head waiter and steward at a summer 
resort in Saluda, N. C. Remaining there for two seasons, he accepted 
a tempting offer to go to Richmond. Ya., as cook at one of the leading 
houses, where he remained for quite a period. On leaving he went 
to Cleveland, Ohio, where he employed the knowledge gained in the 
bakery, by opening a general catering business. Here he became 
known to the hotel managers and proprietors as a man who knew his 
business from the bottom to the top and therefore when the Stillman 
changed from white to colored help, Mr. Richardson was engaged 
as second waiter, and later promoted to the position of head waiter. 

So far he has been very successful and demonstrates great ability 
in mastering the art of his calling. 

Mr. Richardson has been a member of the Head, Second and Side 
Waiters' Benefit Association since its organization in 1899. At the 
meeting in Buffalo he was elected vice-president for Ohio and was 
re-elected at the convention held in Washington, D. C. in 1902. 



92 



COMMANDERS OF THE DINING-ROOM. 




Albert L. Waiters, 

1311 Gregg street, Columbia, S. C. ; Headwaiter, Kenilworth Inn. 

Biltmore, N. C. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 93 



ALBERT L. WAITERS. 

Albert L. Waiters was born on the 6th day of April, 1861, in 
Columbia, S. C. He commenced his hotel career as early as 1873, serv- 
ing his apprenticeship in the Washington House and Columbia Hotel 
of his native city. He early showed his fitness to assume responsibility 
and to command men, and was given charge of the "Percell" at Wil- 
mington, N. C, serving successfully during the season of 1879. From 
there he was called to the Florida House at St. Augustine, Fla., finish- 
ing the season with credit and honor to himself and the house. He 
thence went to the Central Hotel at Spartansburg, S. C, where he 
remained until April, 1880. 

The following season, at the earnest solicitation of friends, Mr. 
Waiters was persuaded to accept a flattering offer to go to Sulphur 
Springs, N. C, in the capacity of chef. Leaving there at the close of 
the season, he took charge successively, and until 1891, of the Oak- 
land Inn, the Swannanoa, and the Wynyah Sanitorium, all of Ashe- 
ville, N. C. He then was given carte blanche in the engagement of a 
crew of 51 men for the famous Kenilworth Inn. Remaining at this 
place until 1897, he entered the service of the Florida East Coast 
System as head waiter for the Key West Hotel, Key West. At the 
close of the season he took charge of Lookout Inn, Chattanooga, 
Tenn. ; and after one of the most successful seasons ever known at 
this hostelry, he returned to superintend the dining room of the 
Kenilworth. At the close of his engagement at the Kenilworth, Mr. 
Waiters was offered the Lake Harbor Hotel, that pleasant summer 
resort which overlooks Lake Michigan and which is made doubly 
more pleasant by the cool breezes which sweep over that great inland 
sea. Winding up a season here, which will always be remembered as 
one of the most pleasant and successful ones in his career, he returned 
to the Kenilworth and remained there until he was called to the 
New Gladstone, at Narragansett Pier, R. I. 

His is truly a remarkable record. Some persons believe in luck 
and if Mr. Waiters is lucky because he fell in the right groove and 
by strict attention to duty and with laudable ambition, improved his 
condition at every step, then it would be well for everyone who 
wishes to succeed in life to copy from his example if they want to 
have some luck fall their way. 



94 COMMANDERS OF THE DINING-ROOM. 

Mr. Waiters is rewarded for his efficient services by having at the 
present time the responsible positions of the dining room department 
of the Kenilworth,Asheville, N. C.,and the New Gladstone at Narra- 
gansett Pier, R. I. — winter and summer resorts. The management of 
these houses has unlimited confidence in his ability, for his wide ex- 
perience entitles him to be an authority on all matters concerning 
hotel and catering work. If all the colored men in hotel life were 
men like Mr. Waiters, there is no hesitation in saying that instead of 
seeing the colored waiter debarred from the best houses in eastern 
cities, it would be just the opposite — they would be sought after. 

Long, and in increased numbers may men of his type grace the 
calling and raise still higher the standard of intelligence and efficiency 
in dining: room waiting. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 95 



L. D. HOUSTON. 

L. D. Houston was born in Salisbury, Md., sixty years ago. When 
a boy, he was sent to New Orleans and served on the Mississippi 
River steamers. After enduring for seven years the cruel treatment 
of those dark days in which man's inhumanity to man was mani- 
fested at its severest, his young spirit rebelled and sought refuge in 
escape, which he made to Vera Cruz, Mexico. Arriving there, free 
from the cage of bondage, and the fire of ambition to succeed being 
kindled in him, he soon found things too slow, as is the case is most 
tropical countries ; he, therefore, shipped on a German vessel going 
to Europe. From London, he went around the Horn to California, 
and from there to Hong Kong, China, where he made his home for 
seven years. Some of the best days of Mr. Houston's life were spent 
in this Eastern country. While in China, he was employed as steward 
on many of the boats running up the great rivers of that country. 

When in a reminiscent mood, he often relates his experience in 
China. The inferences drawn from a recital of these reminiscences 
show that his days spent in China were very happy ones, and that 
during that period, had the young man possessed the wisdom in true 
economy, as has been developed since, he would have been a wealthy 
man to-day. But, naturally, youth is almost always mistaken as to a 
constant flow of the stream of health, wealth and vigor. However, 
Mr. Houston did not long chase the rainbow, and to-day, though not 
a wealthy man, is healthy and vigorous, and financially, is one of 
the foundation stones on which the race's structure will rest. 

At the end of the Civil War in 1867, longing for the land of his 
nativity, he came to America, and settled down in New York, where 
he has remained ever since. Soon after his arrival he entered the 
hotel occupation, going to the summer resorts during the summer sea- 
sons, and carrying on a catering business during the winter months. 
He is one of the oldest head waiters in the business. Since 1874 he 
has had charge of fourteen different hotels, and has always been suc- 
cessful in closing the seasons with satisfaction to his employers and 
with credit to himself. 

No head waiter is better known to the struggling young man 
than is Mr. Houston. He is known to be the good fairy to many of 
the young men who are pursuing their studies at college, and work 
during the summer months for enough money to carry them through 



96 



COMMANDERS OF THE DINING-ROOM. 




L. D. Houston. 

Headwaiter St. James' Hotel, New York City, and Peninsula Hotel, 

Seabright, N. J. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 97 

the next term. To these young men he always gives first considera- 
tion ; but Howard University young men are his favorites and, to 
them he gives the preference. Many a man who is to-day earning his 
living in the profession as minister, teacher, lawyer, and doctor, has 
found employment with Mr. Houston. He is in charge of the Penin- 
sula Hotel, Seabright, N. J., where he has been for the last fifteen 
seasons. During the winter, he is in charge of the dining room of the 
St. James' Hotel, New York, under the same proprietor at a salarv 
of $900 per annum. 

Mr. Houston is known among the young men as "Old man Hous- 
ton" and takes a delight in being so called. His brother, Mr. S. T. 
Houston, of Salisbury, Md., is one of the best known men in the 
State. He retired from the hotel business some years ago on his 
well deserved laurels, and is now enjoying the eventide of his life 
in quietness and contentment, living on the income of his earnings, 
which, in his early years of activity, he had so prudently saved. 

Mr. L. D. Houston is very spry for his age, and anyone who 
does not know him, would take him to be a man of about forty years 
of age. The secret of his youth is his love and enjoyment of the com- 
panionship of young people. He believes in only looking as old 
as he feels. The only thing that gives his age away, is when he is 
quizzed about getting married (for he is a confirmed bachelor), then 
he will say, "I never intend to get married, for it is too late now." May 
Mr. Houston and the men of his stamp, remain with us a long time. 

Mr. Houston is a member of the Head, Second and Side Waiters 
National Benefit Association. 



98 



COMMANDERS OF THE DINING-ROOM. 




J. F. Gilbert. 
Headwaiter The Andersen Hotel, Pittsburg, Pa. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 99 



JOHN T. GILBERT. 

John T. Gilbert has been at the Hotel Anderson, Pittsburg, Pa., 
for nineteen and a half years, as head waiter. When he came to this 
house from the famous "Neil House," Columbus, Ohio, it was pre- 
dicted .that he would not remain in the position for two months, be- 
cause seven head waiters had been previously discharged in as many 
years. 

To quote Mr. Gilbert's own words would best convey the character 
of the man, for there is nothing that can be said that could give as 
fair an idea of the reasons for his success as his own account of his 
deep religious convictions. He says : "I cannot and will not attempt 
to give a sketch of my hotel career without first thanking the com- 
manding Chief of us all for the success which has attended me in the 
past years. It is to him and to him alone that success comes who obeys 
the Divine will of the One who rules heaven and earth. I do not be- 
lieve that any man can be successful and happy who leaves the great 
Commander out of his calculations. As an instance, there was that 
great martyr, William McKinley, who was endowed with all the gifts 
that nature could bestow on man and the love of a great nation, but 
he was so prudent and mindful of his obligations to his Creator that 
he dared not take up the reins of government before consecrating his 
life to God. And what was the result? Happiness and prosperity 
throughout the land. 

"Just so it was with myself when I took charge of the dining 
room. I secured the very best help I could find, men with strict moral 
characters and religious tendencies and the result has been all that a 
man can desire, for I have unlimited confidence in my men and they 
have the same in me. We are a unit in the conscientious discharge of 
our duties, for we are actuated by something higher than selfish 
motives. 

"I have now been in the employ of the present firm of Henry and 
T. T. McKinnie at the Hotel Anderson, one of the best known com- 
mercial hotels in the United States, for nineteen and a half years. 
I have never been absent from my business for one week and will 
give one hundred dollars in gold to anyone who will prove that I have 
ever been docked one dollar since I have been in the employ of this 
firm. 



too COMMANDERS OF THE DINING-ROOM. 

It was prophesied that I would not retain my position for two 
months, but I am still at my post. 

"I own the house I live in, 72 Congress street and Fifth avenue, 
Pittsburg, and am interested in property on Mt. Vernon and St. Clair 
avenues, Columbus, Ohio, my former home ; also in Urbana, Ohio. 
God has been my captain and I beseech my fellow head waiters to de- 
vote themselves absolutely to the cultivation of those principles which 
will give the most happiness in this life and the life to come, and which 
cannot fail to attract to them the confidence and respect of their em- 
ployers and the fidelity of the men who serve under them." 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 



JOHN C. LOGAN. 

John C. Logan, superintendent of the dining room of the Portland 
Hotel, Portland, Ore., was born in the year i860, in Columbia, S. C. 
At the. age of fifteen he went to New York City, where he received his 
first introduction in the service of waiting on the Steamer Thomas 
Powell, then plying between New York City and Troy. On leaving 
this boat, in 1876, he went to the Cosmopolitan Hotel, New York City, 
under head waiter Mr. William Brown. After a period of service 
in this hotel he left and for a number of years during the summer sea- 
sons went to Shelter Island, L. I., and at other times to Long Branch, 
New Jersey, and in the winter season to Jacksonville or St. Augustine, 
Fla., where he waited in some of the leading hotels in these places. 

In the year 1886 Mr. Logan had his first experience as a high 
officer in the dining room. He was first assistant head waiter to Mr. 
Glover, of pleasant memory, at the Battery Park Hotel, Asheville, 
N. C. Mr. Glover was then considered one of the best head waiters 
in America and was selected by Colonel Cox, of Philadelphia, to take 
charge of the dining room of this palatial hotel, with a crew selected 
in New York. It therefore speaks well for Mr. Logan that he was 
selected in preference to many other applicants for the position, as 
second in command to Mr. Glover; and it evidenced his fitness for the 
place, that upon the resignation of Mr. Glover, six months later, he 
was given the full charge of the dining room without his asking for 
the promotion, and, in fact, against his wishes, as he felt, though quite 
competent, that he was too young to shoulder the responsibility of the 
office and the commanding of so large a number of men. However, 
Mr. Chas. H. Southwick, the manager, would not countenance his 
refusal ; therefore Mr. Logan submitted to his desire and proved that 
the confidence which his employers had in his abilities was well 
founded by his holding the position for two years. At the end of this 
period he was obliged to resign on account of ill health and to go to 
the White Sulphur Springs, N. C. 

On recovery from his illness, in 1900, he accepted under contract 
for one year the position of assistant head waiter to the late Mr. 
Thomas H. Frazier, who was engaged to take charge and open the 
Portland Hotel, Portland, Ore., then being opened for the first time. 



102 



COMMANDERS OF THE DINING-ROOM. 




John C. Logan. 
Headwaiter, Portland Hotel, Portland, Ore. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 103 

Before the expiration of his term at the Portland he was engaged to 
superintend the dining room of the Spokane Hotel, Spokane, Wash. 
He was at this hotel three months when Mr. Frazier resigned from 
the Portland, the management of which immediately requested Mr. 
Logan to return and take full charge. He therefore resigned from 
the Spokane and returned to the Portland, where he still remains as 
the commander of its dining room. 

It was good fortune for Mr. Logan to have received his early 
training in the calling from such proficient men of the old school as 
Messrs. Brown, Glover and Frazier. 

He is up-to-date in everything that appertains to the dining room, 
and is at all time equipoised and tranquil in the performance of his 
duties, with a profusion of courtesy for every one. Tall and erect, 
like a cavalier, and with the dignity of a European Prime Minister, 
he receives the guests as they enter to enjoy the luxurious repast of 
that great hotel of the far Northwest. 

Mr. Logan makes it one of his principal duties to train every man 
under him up to the highest degree of efficiency. He is a member of 
the Head, Second and Side Waiters' National Benefit Association. 



104 



COMMANDERS OF THE DINING-ROOM. 




Samuel R. Wilson. 
Headwaiter Hotel Oglethorpe, Brunswick, Ga. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 105 



SAM RANDLE WILSON. 

Sam Randle Wilson, the subject of this sketch, is at present head 
waiter of the Hotel Oglethorpe, Brunswick, Ga. Mr. Wilson was 
born on the 7th of May, 1870, at La Grange, Ga. His rapid rise to 
the top of his calling, and to the management of the dining room of 
one of the leading houses in the South, is the best recommendation 
that can be given of his abilities ; for it must be remembered that hotel 
proprietors and managers are men of keen perception, and are on the 
lookout for capable men only to place at the head of that department 
which is the lode-stone of all hotels — the dining room. 

Mr. Wilson commenced his vocation at the La Grange Hotel in 
his native city, at the age of fourteen. In 1887 he went to the Clif- 
ford House, Birmingham, Ala., and in 1889 to the Reade House, 
Chattanooga, Tenn. During the same year he acted as third man at 
the Louisville Hotel, Louisville, Ky., and in the following year as 
second man at the Burnett House, Cincinnati, Ohio. After this, he 
went to the Kimball House, thence to the Aragon, where he remained 
for several years as chief in the cafe. 

In 1896 he went to the Central Hotel, Charlotte, N. C, as head 
waiter, and then back to the Kimball House cafe, where he remained 
until 1899, when he took charge of the Oglethorpe — the finest hotel 
in Georgia, and the one that handles the best trade of the South. This 
hotel accommodates the wealthy tourists who arrive in Brunswick, 
coming from the North, East and West, going to Jekyll Island. 

Mr. Wilson is one of the prominent members connected with the 
Head, Second and Side Waiters' National Benefit Association, and 
his counsel in the deliberations during the conventions of the Associa- 
tion is always listened to with marked respect. Though quite a young 
man, he has very progressive ideas, and possesses an amount of ex- 
perience and ability far beyond his years ; there is, therefore, no doubt 
that as the years roll on, Mr. Wilson will continue to forge ahead 
until he reaches that point where he will receive that recognition 
which will place him among the foremost of his race ; for in him are 
found in a very large measure, all the elements that contribute to 
material success. 

As men of Mr. Wilson's type continue to increase, the greater will 
be the predominating influences which will control and shape the 
future destinv of his race. 



io6 



COMMANDERS OF THE DINING-ROOM. 




Charles T. Ferguson, 

Headwaiter Strand Hotel, Atlantic City, X. J.; Member of Board of 
Management, H., S. & S. W. N. B. Assn. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 107 



CHARLES THOMAS FERGUSON. 

The subject of this sketch, Charles Thomas Ferguson, is head 
of the dining room department of one of the leading hotels in At- 
lantic City, N. J., "The Paradise of American summer resorts," and 
is one of the leading dining-room superintendents on the American 
continent. 

Mr. Ferguson was born in Virginia, on October 2nd, i860. He 
began life as a farm boy while attending the public school. After 
securing a fair education at the Hampton Institute, Hampton, Ya., 
he secured a teacher's position, and taught school for three years, at 
the end of which time he abandoned this calling. 

He commenced his career as a waiter in a hash house in the 
city of Washington, D. C. After serving in many of the leading 
hotels in Washington, he secured employment at the White House, 
as chief butler to the late Benjamin Harrison, then President of the 
United States, at a very good salary. Near the close of Mr. Har- 
rison's administration, Mr. Ferguson was transferred to one of the 
departments as a promotion for the excellent service he had rendered 
as butler. Eight months later, however, owing to a political trans- 
formation, President Cleveland, who succeeded Mr. Harrison, gave 
Mr. Ferguson an indefinite vacation. Soon after leaving the depart- 
ment, he secured a position as head waiter at the Willard House, 
Washington, at which place he added much to his reputation as a man 
of great ability. His established reputation has caused his services 
to be very much sought after by managers of many leading hotels 
throughout the country, and he has ever since been employed in some 
one of the leading hotels, giving perfect satisfaction, and remaining 
for the full term of his contract. 

Mr. Ferguson always employs a first-class crew of men. He keeps 
them under perfect control, and maintains the best of discipline. He is 
a tireless worker, and observes keenly every minute detail, allowing 
no work, however insignificant, to pass without his inspection. His 
motto is "Economy of time, and thorough performance of duty." 
He is at present the head waiter of the Hotel Strand, one of the lead- 
ing hotels in Atlantic City, N. J., at which hotel he has been head 
of the dining-room department for the past three years. 



io8 COMMANDERS OF THE DINING-ROOM. 

Mr. Ferguson apparently intends to make Atlantic City his future 
home, as he has bought a very fine residence at the corner of Arctic 
and Indiana streets. 

He is a member of the Head, Second and Side Waiters' National 
Benefit Association, and also a member of the Board of Managers. 
Mr. Ferguson is tall, erect and quite polished in his manners, and is 
exceedingly agreeable. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 109 



THOMAS A. WOOD. 

Thomas A. Wood was born at Statesville, Iredell County, N. C. 
October 22nd, 1864. 

He is known to the hotel world as a man who is thoroughly ac- 
quainted with all that pertains to the hotel dining room, and the ser- 
vice and efficiency of the men needed to make a dining room all that 
it should be. 

He was one of eight children, and early in life was thrown on his 
own resources to maintain himself, and to assist his stricken mother 
who was deprived of the support of her husband (his father) by 
death. Little, therefore, can be said of his early school life, but, brief 
as it was, Mr. Wood never forgot a motto he read while pounding 
over the three R's, viz. : "Aim high." It is Emerson's admonition to 
young men about chaining their ambition to the chariot of the sun. 
His thirst for knowledge has been insatiable, and although unable to 
acquire it in his youth, he has nevertheless in his years of maturity 
made up for lost time by burning the midnight oil. He maintains 
that knowledge gained and properly applied, is the royal road that 
leads to perfect happiness, and that the cultivation of mind is the cul- 
mination of man's desire. Mr. Wood believes also that, the more de- 
veloped the mind and the higher the man progresses in the truths 
which comprise the science of the spiritual and physical life, the nearer 
is that man to his God. As he himself puts it : "The Fates seeing my 
unswerving perseverance to be somebody in life, pitied me and taught 
me other lessons than those learned in school." 

At the age of sixteen Mr. Wood commenced his hotel life as a side 
waiter, at the St. Charles Hotel in his native town. This was followed 
by his having' the same position at the Swannanoa. in the center of the 
highlands of North Carolina. His next step was one of more im- 
portance, for he became second waiter under John Glascow, at the 
Battery Park Hotel, Asheville, N. C, the Italy of America. 

It is interesting to know that the spot on which this hotel stands 
was once a fortress, garrisoned by Confederate soldiers. In this there 
is a moral ; for on that site of a once fortress, commanded by Captains 
who dealt out death to strangers and hated the Northern men, there 
now stands an imposing edifice reared to peace, where Captains of 



no 



COMMANDERS OF THE DINING-ROOM. 




Thomas A. Wood. 
lead waiter The Hathaway Inn, Deal Beach, N. J. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. in 

the dining room like Mr. Wood, deal out healthy viands to visitors, 
and welcome the Northern man ; where merry laughter is now heard 
instead of groans and curses; where the only explosion is from the 
popping of corks in the exchange of friendly greetings, instead of the 
bursting of shell and the discharge of cannon in the desire of angry 
men to destroy their brethren. And may this latter scene never be 
changed. During the year 1893 Mr. Wood served as second waiter 
to Mr. Thomas J. Simons, of the Michigan Columbian Club, at the 
World's Fair, Chicago. 

After this, he became imbued with the desire to pursue his calling 
in a house of greater repute, and one in which he could gain further 
knowledge, and so accepted a place at the Hotel Champlain, N. Y., as 
second waiter under Mr. Frank P. Thompson. The following year, 
owing to ill health, Mr. Wood was unable to accept any position, and 
so remained at his home in North Carolina, recuperating among the 
hills. 

In 1901, however, he accepted the position of head waiter at the 
Battery Park Hotel, Asheville, N C, and in the following year took 
charge of the dining room of the famous summer resort on the Jersey 
Coast, The Hathaway Inn. 

The winter of 1903 again found him with Mr. Frank P. Thomp- 
son as second man at the Ponce de Leon, St. Augustine, Fla., and dur- 
ing the summer just past, 1903, he served his second season at the 
Hathaway Inn, New Jersey. 

Mr. Wood is a man of fine physique, well proportioned, dig- 
nified in his bearing, and is indeed the ideal head waiter. It is his 
pride that such rules and regulations as he lays down for the guidance 
of his men, have been conducive of the very best results, and many of 
them are original. 

While Mr. Wood requires from his men the highest efficiency in 
their individual service, it cannot be said of him that he is exacting 
or arbitrary. He is loved by them, and is always mindful of their 
interests. He is also one of the leading members of the Head, Second 
and Side Waiters' National Benefit Association, and one of the men 
in the calling who have made provision for a rainy day. 



COMMANDERS OF THE DINING-ROOM. 




C. B. Coles. 
Headwaiter Yale University Dining: Rooms, New Haven. Conn. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 113 



C. B. COLES. 

C. B. Coles, head waiter at Yale University, New Haven, Conn., 
was born in Virginia, on February 18th, 1866. 

After working on his father's farm until he was thirteen years of 
age, he went to work for a party who was surveying the route of the 
Shenandoah Valley Railroad. At the completion of this work, he 
secured a job as driver on one of the carts for this same road. Hav- 
ing at the end of six months proven his efficiency, he was paid the 
same wages as the other men received. When the road was finally com- 
pleted, he was made a section laborer. His tact and intelligence soon 
earned him promotion to the foremanship of his gang. 

Becoming tired of this life, however, he secured employment at 
the well-known Hine Furnace, which is located at Clifton Forge, Va. 
After 18 months of service there, he paid a visit to his parents. While 
on his visit, he met one of the officials of the Shenandoah Railroad, 
who offered him a position as flagman on the road, at which occu- 
pation he remained until he was stricken with typhoid pneumonia, an 
illness, that incapacitated him for two years. On his recovery, how- 
ever, his strength having been greatly impaired, he felt himself no 
longer able to undertake any heavy manual labor. Thinking that 
hotel life would best suit him, he went to National Bridge, Va., and 
secured a place as waiter in the Forest Inn. It was at this place that 
his career as a waiter began. After remaining there for six months, 
he paid another visit to his aged parents, and while there, concluded 
to try Washington City ; he secured employment, but needing more 
experience for the service in such grand hotels, he did not at first suc- 
ceed. After many months he secured a place in a German family as 
useful man ; and at the expiration of one year he was fortunate enough 
to obtain a job in the National Hotel, where he remained four years. 

In the year 1887, he worked in the Octagon Hotel, Seabright, 
N. J. At the end of the season he returned to Washington, but finding 
no employment, went to New London, Conn., and found work in 
the Pequot House. At this place his bearing and worth made such a 
favorable impression on one of the guests, Mr. Silvanus Reed, of 
6 West 53rd street. New York City, that he engaged him as butler, 



ii 4 COMMANDERS OF THE DINING-ROOM. 

where he remained that winter. During the summer of 1889, Mr. 
Coles worked at the Grand Union Hotel, Saratoga, Springs, N. Y. 

At the end of that season the love of parents and home, again 
took him to Virginia. After a happy reunion, he again essayed Wash- 
ington, the Nation's capitol ; but soon after made his way to New York 
City, and was engaged as butler by Mr. G. W. Eley, of the New York 
Stock Exchange. On leaving his service later, he went to work at the 
Lotis Club, 5th avenue and 46th street. 

From there Mr. Coles took service in the Sherman Square Hotel, 
Boulevard and 71st street, New York City. Working there for seven 
years, he filled every place in the hotel dining room except head waiter, 
although he acted in that capacity during the summer months, while 
the head waiter, Mr. Randolph, was at summer resorts. 

At the expiration of that term Mr. Coles was fortunate enough 
to secure the position of head waiter of the dining room of the 
Colorado Hotel, Belmar, N. J. Here his intelligent and faithful ser- 
vice made such an excellent impression on the hotel manager that, 
in the spring of 1900, he was placed in charge of the dining rooms of 
the Hotel Endicott, one of the most exclusive in the country, situ- 
ated at Columbus avenue and 81 st street, New York City, where he 
remained until late in the autumn of the same year. In the spring of 
1901, the same manager sent for him to resume his former position 
as head waiter. There he remained until the close of the hotel for 
repairs in the summer. 

Shortly afterwards, Mr. Coles succeeded a white head waiter in 
the Victoria Hotel, Larchmont, N. Y. 

While at the latter hotel he was called to open and take charge of 
the Yale University dining hall, at which time preparations were being 
made for the great bi-centennial celebration in the autumn of 1901. 

There Mr. Coles' ability as a first-class head waiter was demon- 
strated in successfully commanding 210 waiters and serving 2,600 
guests at each meal, during that long and trying session of the cele- 
bration. 

In June, 1902, Mr. Coles served a banquet numbering between 
1,600 and 1,800 guests. On this occasion, he was paid many compli- 
ments, on his management of affairs. The chief manager was so 
much pleased with his work that he then and there engaged him for 
the function of the following season. 

During the summer months of 1902, Mr. Coles engaged as second 
head waiter at the new Grand Hotel, Catskill Mountains, N. Y. On 
account of illness in the family of the head waiter, he was placed in 
charge to close the season. At the close of the season he returned to 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 115 

the Yale University dining room, where he is still head waiter, and 
giving the most efficient service as a dining room superintendent. Mr. 
Coles is a member of the Head, Second and Side Waiters' National 
Benefit Association. He is considered one of the most efficient head 
waiters in this country. He is exceedingly ambitious, possesses much 
race pride, and is a proficient educator in all that pertains to the hotel 
dining room. He is connected with many of the leading negro enter- 
prises of to-day. 



n6 



COMMANDERS OF THE DINING-ROOM. 




Harvey C. Green, Clayville, Va. 
Headwaiter Royal Palace, Atlantic City, N. J. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 117 

HARVEY CARLISLE GREEN. 

The subject of this sketch was born in Petersburg, Va., December 
14th, 1865. Having received a thorough education in the Public 
Schools of his home, he was graduated with high honors. 

When still a young man, Mr. Green came North and located in 
New Jersey, where he speedily secured a position as butler in one of 
the oldest and most aristocratic families of the State. He served in 
this family for a number of years, gaining an enviable prestige on 
account of his gentlemanly bearing, and sterling qualities. 

Having a desire to widen his scope of activity, Mr. Green accepted 
a position as third head waiter at the Burnett House, Cincinnati, Ohio, 
where after a short period he was rapidly advanced by his superior, 
Mr. Wm. T. Green. Leaving there he went to the Mitchell House, in 
Thomasville, Ga., where he was elevated to the position of second 
head waiter, a position which he filled from 1886 to 1889, and served 
during the winter seasons as head waiter. 

In 1889 he accepted the position of head waiter at the new Amer- 
ican Hotel, Richfield Springs, N. Y., where he remained for three sea- 
sons. From this place he went during the summer months to the New 
Cliff Hotel, Newport, R. I. 

During the winter months of '98 and '99 Mr. Green went to St. 
Augustine, Fla., and served as second waiter under Mr. Frank P. 
Thompson at the Ponce de Leon. Mr. Green also spent two winter 
seasons at the Hotel Ormond, Ormond, Fla., and he has the distinc- 
tion of being the first colored head waiter to serve at this place. The 
winter of 1902 found Mr. Green at the Royal Palm, Miami, Fla. 

During his many years of service Mr. Green has enjoyed the con- 
fidence of his employers and is loved and esteemed highly by his men. 

It is perhaps due to the fact that Mr. Green carries with him at all 
times a class of men of the highest efficiency in their calling, that he 
has been able to attain such high standing as a head waiter; in fact 
it is commonly acknowdedged that his men are among the very best 
waiters to be found anywhere. 

Mr. Green speaks in the highest terms of his second and third 
waiters and also of his secretary, and says that their unsullied reputa- 
tion has been such as not only to reflect credit to themselves, but to 
him as well, and he thinks he has cause to be proud of them. 

As a head waiter Mr. Green is noted for his politeness and gentle- 
manly bearing. He possesses a polish of manners that is indeed en- 
viable, and is in his second season at the Royal Palace, Atlantic 
City, N. J. 



n8 COMMANDERS OF THE DINING-ROOM. 




Charles S. Smith. 
Headwaiter, Belgravia, Philadelphia, Pa. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 119 



CHARLES S. SMITH. 

Charles S. Smith was born in Williamburg, Va.. on December 
20th, 1870. His father and mother died before he had entered his 
teens, so that his earlier days were not strewn with roses. His posi- 
tion to-day, among those in the front rank in his calling', is principally 
due to his untiring energy, force of character and a zealous desire for 
success. 

Mr. Smith attributes his success to the determination which he 
made when he commenced his career, to perform his duties in as 
thorough and as perfect a manner as it was possible for him to do, 
and his success in later life ought to be an encouragement to young 
men to pursue the path of rectitude, and to be courteous and obliging 
in their intercourse with their fellow men at all times. 

Mr. Smith's first experience in hotel life was at the Hygeia Hotel, 
Old Point Comfort, Va., in 1888, where he served for two seasons. 
In 1890 he went to Washington, D. C, and secured a position at the 
Spanish Legation as messenger. In 1894 he went to Philadelphia, 
and secured a position as second waiter at the Bingham House, where 
he remained for two years. On leaving there he went to Atlantic 
City and there took charge of the Glaslyn Hotel, for the season of 
1896. The following season found him in charge of the Holmes- 
hurst, at Atlantic City, and in 1898 he returned to Philadelphia, to 
take charge of the Ridgway House for three seasons. During the 
next three seasons he had charge of the Hotel Lafayette, Cape May, 
N. J., one of the largest and best equipped hotels on the Atlantic 
Coast. Since then he has been in charge of the Irving House, Phila- 
delphia, one of the oldest and most exclusive hostelries in the Quaker 
City. 

Wherever Mr. Smith happens to be his pleasing manners are sure 
to gain for him the esteem of his employer as well as the guests of 
the house. His business-like way of conducting his department, must 
be seen to be fully appreciated, for his system of doing things, and 
his entire mastery of details are gifts amounting to genius. His 
friends are legion, and they always have a kind word to say for him. 

The loss of Mr. Smith's parents so early in life, deprived him of 
the opportunities in youth to enrich his natural ability. Be this as it 



120 COMMANDERS OF THE DINING-ROOM. 

may, however, he now makes up for this loss as he continues his 
journey through life, for he loses no opportunity to educate himself 
in the world's university of general affairs. And thus it is that every 
day's sun sets upon a mind on which some good impression has been 
made, some lesson from experience learnt, and each morning dawns 
upon a mind expanded and made more fruitful by the nourishment 
which it has received. 

Unassumingly, he struggles on in the rugged path of life ; step by 
step he moves along daily to the celestial city of perfect intellectuality, 
storing, as he goes, those things which make for material success. 

Mr. Smith is a member of the Head, Second and Side Waiters' 
National Benefit Association, and one of its staunch supporters. 

At the beginning of 1904 he took charge of the Hotel Belgravia, 
one of the finest Apartment Hotels in the city of Philadelphia. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 



WILLIAM E. TUCKER. 

William E. Tucker, head waiter of the Albion Hotel, Augusta, Ga., 
is a young man whose record sheds lustre on the profession. He was 
born in West Point, Ga., on the 20th day of December, 1876. His size 
and height make him the ideal superintendent of the dining room, for 
he stands six feet three inches in height and weighs 175 pounds. His 
imposing stature and dignified bearing come as near perfection and in 
harmony with his calling as if these qualities were made to order. 

Mr. Tucker commenced and learned his business from the bottom, 
for he started as a dish washer in a restaurant in West Point, Ga., 
conducted by Mr. \\ r . G. Schaefer, but was soon promoted to a waiter's 
position. 

Some of Mr. Tucker's engagements have been : Captain of silver 
watch, Hotel Aragon, Atlanta, Ga. ; captain of day watch, Tate 
Springs, Tenn. ; captain of day watch, Morris Hotel (European plan), 
Birmingham, Ala. ; captain of day watch for three successive winter 
seasons at Bonair Hotel, Augusta, Ga. 

In 1897 Mr. Tucker became head waiter of the Arlington Hotel, 
Gainesville, Ga. ; in the summer season of 1898 he acted in the same 
capacity at the Park Hotel, of Gainesville, after which he went to the 
Bonair Hotel, Atlanta, Ga. In the summer of 1899 he went to the 
Tate Springs, Tennessee, as second waiter, and in July of that sum- 
mer took the place of head waiter, succeeding T. J. Simon, who re- 
signed. At the close of this season Mr. Tucker was the recipient of 
many testimonials from the guests and proprietors who appreciated 
the able manner in which he had conducted his department, and which 
added much to the success of the house and to the comfort of the 
guests. In the summer of 1900 Mr. Tucker went to the Larkin House,. 
Watch Hill, R. I., as second waiter, and from 1901 to 1902 he was 
head waiter of the New Albion Hotel, Augusta, Ga. From October, 
1902, to March, 1903, he was second waiter of the Chittenden Hotel, 
Columbus, Ohio, and in April, 1903, he was re-engaged as head waiter 
of the Albion, Augusta, Ga., which position he now holds. 

Mr. Tucker's motto is thoroughness in everything that he does and 
he believes that whatever a man does should be done to the best of his 
ability. He has contributed a series of articles to the journal "Hotel 
Life," published in Cleveland, Ohio. Some of the subjects are: 



122 



COMMANDERS OF THE DINING-ROOM. 





William E. Tucker, 
Heachvaiter, Albion Hotel. Augusta, Ga. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 123 

"Technology on arrangements and service for special occasions" ; 
"Correct service in the commercial hotel" ; "The art in private wait- 
ing." He is known as a prolific and interesting writer. He has also 
contributed to such monthly periodicals as "The Hotel World," "Hotel 
Gazette" and "The Caterer." Extracts from his many good lectures 
on different occasions to the colored waiters can be found in the col- 
umns of the "Freeman" of Indianapolis for the past four years. 

Every hotel proprietor who has been fortunate to employ Mr. 
Tucker at any time bears testimony to his energy, efficiency and pro- 
gressiveness. The men who serve in a subordinate position under him, 
love and respect him, for he looks after their interests and protects 
them in their rights. In fact, Mr. Tucker is one of those object les- 
sons of a man casting lustre on the vocation which he has chosen for 
a living by bringing to his aid the highest intelligence, zeal, capacity 
and manhood. 

He is an honored member of the Head, Second and Side Waiters' 
National Benefit Association ; and was elected vice-president for his 
native State, Georgia, at the convention held in Buffalo in 1901 and 
has been re-elected at every convention since. In this position he has 
always thrown his influence on the side of any measure that tends to 
improve the condition not only of the Head and Second Waiters, but 
of the side men whose interests are very near his heart. 

A bright future yet awaits him and in him might arise a star whose 
brilliant illumination will no doubt lead, not only those in his calling, 
but the people with whom he is identified, to grander and greater 
material success. 



124 



COMMANDERS OF THE DINING-ROOM. 




T. C. Smith, 
Headwaiter, Macon, Ga. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 125 



THOMAS C. SMITH. 

Man is a social and progressive being. Each step he takes is an 
inclination to higher and higher climb. 

In the State of Georgia which contains the largest population 
of negroes in the United States, and in which they are among the 
most progressive in the accumulation of wealth and education, Thomas 
C. Smith was born, in the county of Cranford, October nth, 1858; a 
period just prior to the time when the sun of liberty had burst forth 
in its effulgency, and shed its inspiring rays upon the darkness of 
millions of God's created human souls, revivifying them into the life 
which the creator intended that all men should live. Naturally, noth- 
ing of very great interest can be chronicled here of the early days 
of Mr. Smith. Like a little plant that had burst its earthen bond, 
and shot forth its head toward heaven after winter's frost had passed 
away, and struggling to catch a ray of sunshine and drops of dew or 
rain to brighten and elevate it, so did young Smith. Moving along 
from period to period, patiently plodding away, ever onward, ever 
upward to a higher and better day, counting each moment which was 
not occupied in the performance of some duty, a loss. 

In the year 1878, he commenced his hotel career as a waiter in the 
Kimbal House, Atlanta, Ga. Two years later he went to the Metro- 
politan Hotel, Washington, D. C., which was under the same man- 
agement; there he remained for about four years during the winter 
seasons, and going to the Rowland House, Long Branch, N. J., dur- 
ing the summer seasons. 

Mr. Smith has served in some of the leading houses in New York 
City, such as French's in Park Place, Earl's Hotel, The Rossmore, 
and the Old Stuyvesant in Broadway. 

As a side waiter, he always gained the confidence of his com- 
manders and the managers of the hotel, by his obedience, upright- 
ness, strict attention to duty, and his aptness in the performance of 
the same, and was also a great favorite with the patrons because of 
his politeness and willingness to please, and to do any favor requested 
of him, whether he received compensation or not. For these reasons 
Mr. Smith found no difficulty in always securing and keeping places 
in the best houses, and under the most exacting head waiter. 



126 COMMANDERS OF THE DINING-ROOM. 

Among the men under whom he has served are, Wilson Percival, 
Frank P. Thompson, Frank King, Edward Irving and W. H. Austin. 
After going through the various grades in his calling, Mr. Smith 
reached the place he had labored for. In the summer of 1886 
he obtained the position of head waiter of the Mizzen Top 
Hotel, Pawling, N. Y. He remained in this position for 
ten summers, after which he made a change. He has since had 
charge of the Putnam, Pulaski, Fla. After that, he entered the 
service of the Florida East Coast, and remained with it until Mr. 
Knott retired from the management. He was two winters in charge 
of the Cardoza, St. Augustine, Fla., after which he was assigned to 
the Alcazar, St. Augustine, from which he was transferred to the 
Royal Poinciana, Palm Beach, and to which place he took the first 
crew of colored waiters that succeeded the white. The following 
season, he was sent to the Royal Palm, Miami, Fla. At this house he 
held the charge for five winters. He has also had charge of the Mon- 
mouth House, N. J., and the Pequot, New London, for several 
seasons. 

Mr. Smith stands high in the rank of that class of negro head- 
waiters in the country whose places when they shall have passed away, 
will be hard to fill, and whose successful career has been linked with 
the progressive development of the hotel business. 

Man being a social as well as a progressive being, though he may 
neglect the social side while struggling for that success which brings 
material benefit, as soon as he obtains a fair measure of it, his bosom 
heaves for the solace and the refining influence of society, and he 
therefore seeks for it in a life companion. Thus it was that in May, 
1895, Mr. Smith took unto himself a wife in the person of Miss 
Carrie Dishroom. They have since been blessed with the bright 
prattle of T. C. Smith, Jr. 

Mr. Smith is undoubtedly a born leader of men. For a man in 
his calling he possesses marked ability. As a commander he controls 
his men with firmness and rigid justice, yet tempered with the sweet- 
est of human kindness. Plis judgment is clear. Unswerving honestv 
and unvarying politeness with and to all, are two of the principal ele- 
ments to his success, and those qualities he always impresses upon 
his men. He is therefore highly appreciated by them as well as the 
hotel management, patrons, and the general public. He is one of the 
men in the calling who, in the days of sunshine, think of the clouds and 
the rain that to-morrow might bring forth, and has, therefore, made 
provision for the possible exigencies of such days. He caters always 
for the best houses, and endeavors to give an ideal service. His motto 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 127 

for success is obedience and conscientious labor. He makes it his duty 
on every possible occasion to instil in the minds of his men the advan- 
tage of good society, and the cultivation of business habits and thrift, 
and teaches by practice the principle of true economy, the strict prac- 
tice of which is so very necessary to the progress of his race, but which 
nevertheless is practiced by it, as a rule, more in the breach than in 
the observance. Such men as Mr. Smith are of the material out of 
which the foundation stone of the structure of the future race is 
made. 



128 



COMMANDERS OF THE DINING-ROOM. 




John T. Stanton, 
Headwaiter, Pittsburg, Pa. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 129 



JOHN T. STANTON. 

John T. Stanton was born on the 26th day of March, 1863, in 
Carlisle, Cumberland County, Pa. He went to school in his native 
city,- where the influence of those good people who belong to the 
Quaker faith had a marked influence on his life. He commenced his 
career in a private family at the age of fifteen. In 1880, at the age 
of seventeen, he went to Mansfield, Ohio, and served for one year 
under head waiter Blair Dunmore, at the St. James' Hotel ; the two 
following years he worked in Indianapolis, under head waiter John 
Steward, at the Bates House. Leaving there in 1883, he went to 
Chicago and served under head waiter Charles Lewis, and in 1884 
he went to the Grand Pacific Hotel, Chicago, under head waiter 
Wm. Murry ; from there to the Palmer House under head 
waiter Charles Jordan for three years. In 1888 he left for Cleveland, 
Ohio, and secured employment under Ralph Williams, at the Forest 
City House; thence to the Hotel Anderson, Pittsburg, Pa., in 1890, 
under head waiter John Nixon. 

Moving stey by step up the ladder, he became in 1891 the 
second head waiter at the Weddell House, Cleveland, O., and two 
years after took charge as head waiter of the Wilmont Hotel, Cleve- 
land, O., where he remained for many years, making a change after- 
wards to the Hotel Gettysburg, Gettysburg, Pa. In the summer sea- 
sons of 1898 and 1890, he was employed respectively as second waiter 
at the Scarboro Hotel, Long Branch, N. J., and at the Grand Union, 
Saratoga Springs. Not having any official charge in 1900 Mr. Stan- 
ton worked as a side waiter at the Lochiel Hotel, Harrisburg, and 
in 1902 he was promoted to the head waiter's position, which place he 
held until recently. 

A record like this is truly praiseworthy, and is a fair example of 
the perseverance necessary to success in the struggle for subsistence. 
The varied experience of Mr. Stanton is something that money can- 
not buy — it must be gone through step by step to be appreciated. It 
gives the possessor an insight into human nature and the varied cus- 
toms of the country, which insight is useful to a head waiter in the 
handling of the patrons who visit his dining rooms. Mr. Stanton can 
tell at a glance the peculiar idiosyncracies of a guest and handle 



130 COMMANDERS OF THE DINING-ROOM. 

him accordingly — one of the faculties every head waiter should 
possess to be successful. 

Mr. Stanton is a member of the Head, Second and Side Waiters' 
National Benefit Association, and a warm advocate of everything that 
the Association is doing to better the condition and advance the 
mutual interest of employers and employees. 

He is a very progressive young man and believes that no hill is 
too rugged to climb, if one must reach the broad plain of success 
above. The easy path in life is to an individual, race or nation, but 
a chance occurrence. It is nature's will that man should struggle 
hard, step by step, to gain the "Heights great men have reached 
and kept." 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 131 



A. C. PITTS. 

Mr. A. C. Pitts modestly says: '"I began life as a dishwasher 
in a restaurant in Macon, Ga., and later worked as a side waiter in 
the same place. 

"The first house of note in which I was employed was the Up- 
land, in Eastman, Ga., under Mr. F. N. Schofield. From there I went 
to Saratoga Springs and became a side waiter in the Grand Union 
Hotel." 

It was in 1883 that Mr. Pitts became a side waiter in the well- 
known Taylor House, in Jersey City, N. J. In the year 1884 he was 
made a private waiter in the St. Augustine House, at St. Augustine, 
Fla., where he was "Captain of the Watch," and in which capacity be 
served for three seasons. Following this he served for two seasons 
as "Captain of the Watch" at the famous St. James' Hotel, Jackson- 
ville, Fla. While in this position he gave such appreciable satisfac- 
tion, that at the end of the season he was employed to serve in the 
Jekyll Island Club, Brunswick, Ga. From that house he went as 
second waiter to the Pavilion House, Staten Island, N. Y. The next 
season Mr. Pitts served in the Columbia Hotel, at Belmar, N. J. His 
first position as head waiter was at the Short Beach Club, Babylon, 
L. I., in the year 1889. 

For six seasons Mr. Pitts served as "Captain of the Watch" in 
the Sherman Square Hotel, New York City, after which he became 
head waiter; which position he held for two more seasons. Here, as 
elsewhere, Mr. Pitts gave ample satisfaction to the guests as well as 
the management. 

Later he was employed in the Century Club, of New York City. 
From that club, Mr. Pitts went to Boston, Mass., where he took 
charge of the dining room in the most popular European plan hotel in 
New England, the Bellview. Here, again, Mr. Pitts demonstrated his 
ability as an efficient head waiter. He next took charge of the dining 
room of the Greenwich Inn, at Sound Beach, where he remained for 
two years. 

In an interview, Mr. Pitts thus expressed himself: "My opinion 
as to why the white waiter is supplanting the black, is this : Americans 
have the natural or rather unnatural desire to ape all the European 
fads, and the hotel proprietors, realizing what their patrons desire, 
supply the demand. But in all that goes to make up good ser- 



132 



COMMANDERS OF THE DINING-ROOM. 




H. C. Pitts, 
Ass't. Headwaiter, Yale University Dining Hall, New Haven, Conn. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 133 

vice ; neatness, quickness, courtesy, and attention to guests, the negro 
waiter has no superior. So the real cause of the black waiter being 
superseded by the white is the imitativeness of the Americans in fol- 
lowing European customs. 

"Many hotel proprietors frankly admit the truth of this assertion, 
and as proof positive that the colored waiter can and does give as effi- 
cient and satisfactory service as the whites, the Union League and 
other noted clubs, always employ colored waiters for their banquets. 

"Strange to relate, the guests of the Manhasset Hotel, at 
Shelter Island, on one occasion, bought safety pins for the white wait- 
ers, rather than see them carry their side towels under their arms. 

"Another reason why the negro waiters are being superseded by 
the white is that sometimes inexperienced men are made head waiters 
before they have a thorough knowledge of the business. 

"A finished head waiter possesses a thorough knowledge of both 
the American and the European dining room service, and should al- 
ways select at least one day each week in which to instruct his men 
in the art of efficient dining room service; and should a side waiter 
repeatedly neglect to follow out his instructions as given, he should 
be discharged. 

"Another and very important point in my mind is that head wait- 
ers should not reprimand a side waiter in the presence of the guests, 
as it is very embarrassing to both. 

"I must admit, that in the a-la carte service, the colored waiter is 
deficient. It is only in Chicago and Boston that the negro waiters are 
up to the standard of the highest efficiency in the a-la carte service ; in 
these two cities they are unsurpassed." 

At the Yale dining hall where Mr. Pitts is now second head waiter, 
there have been some very large and representative gatherings. On 
one occasion the waiters handled about 1,600 guests with perfect satis- 
faction. At the greatest of all the banquets the number of colored 
waiters in attendance was only 163, and yet everything passed off 
satisfactorily. 

Mr. Pitts holds that the negro waiter works more conscientiously 
and more in the interest of his employers than do the waiters of any 
other nationality. 

In the matter of dining room service, Mr. Pitts has given deep 
study to the calling, and, therefore, speaks with authority. He thor- 
oughly understands the requirements as well as the innate qualifica- 
tions necessary to be a good waiter, and he seeks always, to give his 
men the benefit of his experience. He is loved by them, and highly 
respected by his employers. 



134 



COMMANDERS OF THE DINING-ROOM. 




James H. Whitehead, 
Headwaiter, Philadelphia, Pa. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 135 



JAMES H. WHITEHEAD. 

James H. Whitehead, of whom we now write, was born in Tar- 
boro, N. C, on the 12th clay of December, in the year 1869. 

His early years were spent in his native town, where he was em- 
ployed at various occupations until he had become about 20 years 
of age.- 

In the year 1889, Mr. Whitehead felt that he wanted to see more 
of the country, and, therefore, he decided to leave Tarboro. He 
went to Norfolk, Va., where he afterwards found employment in the 
St. James' Hotel, where he remained for four years, serving most of 
this time as a side waiter. 

The desire for travel with the hope of seeing and learning more 
was still exerting its influence on Mr. Whitehead, and so in 1893 he 
left Norfolk, and proceeded to Philadelphia, Pa. After reaching this 
city, his first engagement was at the Pasco Apartment Plotel, where 
he remained for two years, serving as a waiter. In the spring of 
1895 he left this place, and was next heard from in Reading, Pa., 
where he became a side waiter in the Mansion House, and where he 
remained for a period of about eighteen months. In the year 1898 
Mr. Whitehead went to Atlantic City, N. J., and there procured em- 
ployment in the United States Hotel as side waiter. While at this 
place Mr. Whitehead's ability, respect and the conscientious discharge 
of his duties, made him very popular with all; he remained in the 
service here for two seasons. 

In 1900 he went from that hotel to The Loraine, where he worked 
as a side waiter until the destruction of this hotel by fire the following 
year. 

In the spring of 1902, Mr. Whitehead went to Philadelphia, and 
entered the catering business for himself, and he hopes to build up a 
large and reputable business in that city, as he is utilizing all of his 
ability and knowledge to this end. 

Mr. Whitehead believes that patience and persistency intelligently 
directed, with efficient service, will ultimately bring to him merited 
reward, and thus repay him for his efforts. 

There seems to be a bright future ahead for Mr. Whitehead, and it 
is hoped that his highest ambition will be fully realized. 

He is a member of the Head, Second and Side Waiters' National 
Benefit Association. 



13& 



COMMANDERS OF THE DINING-ROOM. 




N. C. Johns 
Headwaiter, Empire House, Syracuse, N. Y. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 13? 



NICHOLAS CHRISTOPHER JOHNS. 

Nicholas Christopher Johns was born at Burrowsville, Va., and 
at an early age he moved to Vineland, N. J., with his parents. This 
was a fortunate change for Mr. Johns, for the advantages of the 
thorough education which he received in the public schools of his 
adopted city, has enabled him to fill many positions of honor and 
trust. . 

Mr. Johns' first experience in hotel service was at the old Mer- 
chants' Hotel at Cape May, N. J. He next went to the West End, 
16th and Chestnut streets, Philadelphia, and remained there for nearly 
two years. The season of 1S80, found him at the Old Ocean House, 
Newport, R. I. The following season, he had charge of the Trivilla 
Cottage, at Branchtown, Pa. ; a summer resort near Philadelphia. De- 
sirous of making a change, Mr. Johns obtained a situation in Mr. 
Wanamaker's store in Philadelphia and remained with this firm for 
five years. 

In the year 1891, Mr. Johns came to New York City and obtained 
a position of some responsibility on the Albany day and People's 
line of steamers. On leaving this employ he was presented with 
testimonials which any man would be proud to possess. During the 
season of 1900, Mr. Johns was located at the Kent House, Lake- 
wood, N. J., and was captain of the morning watch and at the close of 
the season he accepted the second waitership at the Reed House, Erie, 
Pa. He was later induced to leave this house by an offer from the 
proprietor of the Powers Hotel, Rochester, N. Y., to take second 
place at this hotel. Going to Syracuse on the termination of his em- 
ployment at Rochester, Mr. Johns accepted a position at the Yates 
Hotel, where he remained for some time. 

Mr. Johns has traveled extensively over the country as a private, 
detective for the railroads, with headquarters at one time in Atlanta. 
Ga. He has been trusted in this capacity with many cases requiring 
the most delicate handling, combined with high intelligence, detective 
skill, along with much physical courage, and in such emergencies he 
has always given satisfaction. 

Mr. Johns is a member of the National Advertising and Dis- 
tributing Bureau of Chicago, and has an agency at 620 E. Wash- 
ingston street, Syracuse, N. Y., and is also a member of the Head, 
Second and Side Waiters' National Benefit Association, in the councils 
of which his voice is always listened to with respect, for he is an enter- 
taining and forceful talker. 



138 



COMMANDERS OF THE DINING-ROOM. 




William A. Fisher, 
Headwaiter, Atlantic Hotel, Ocean City. Md. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 139 



WILLIAM A. FISHER. 

William A. Fisher was born in the city of Baltimore, Md., February 
14th, i860. He began his hotel career as a side waiter at the Bay 
Ridge Hotel, in the year 1886, where he served for one season. Dur- 
ing the winter of 1886 and 1887 he waited in a restaurant, and in the 
spring of the latter year secured employment as a side waiter in the 
St. James' Hotel, Baltimore. After two months' service there, he 
was elevated to the position of head waiter, by reason of his ability 
and strict attention to business. In this capacity he served for one 
year. The following season he was engaged as head waiter at the 
Bay Ridge Hotel, where he had begun his career as a side waiter, 
and served for three consecutive summers. During the winter 
months he served as one of the leading men for Mr. James A. Harris, 
the most prominent caterer in Baltimore. He returned as head waiter 
of the St. James' in the fall of 1891, when this hotel was under the suc- 
cessful management of Mr. George F. Adams, who is now manager 
of the Chamberlain Hotel, Old Point Comfort, and he continued in 
this capacity for three years, when the house closed. In the fall of 
1894, he went with Mr. Adams to open the Eagleton Hotel at Staun- 
ton, Va. He continued in the service of Mr. Jas. H. Harris during 
the winter months of the years from 1895 to 1900, and in the summer 
of 1901 he became head waiter of the Atlantic Hotel, Ocean City, 
Md., in which capacity he has served for three years. Mr. Fisher's 
success has been due to many commendable qualities, among which 
is his admirable tact in the management of the men under his control, 
his coolness and positiveness compels obedience, while his gentle and 
persuasive manner commands respect and admiration. He is the 
president of the Public Waiters' Association of Baltimore, one of 
the most influential organizations in that city. He commands the 
respect and admiration of all of its members. 

Mr. Fisher was married in the year 1898 to Miss Lottie B. Blay, 
one of Baltimore's most estimable ladies, and he has a cosy little home 
on Presstman street. He is a member of the Head, Second and Side 
Waiters' National Benefit Association and was sent as a delegate 
to represent the Public Waiters' Association at the annual convention, 
held at Atlantic City, in October, 1903. He actively participated in 
the deliberations of the convention and succeeded in having the next 
convention to meet in Baltimore, in June, 1904. 



140 



COMMANDERS OF THE DINING-ROOM. 




A. Nathaniel Dempsey, 

929 Sixth avenue; Headwaiter, Hotels Flanders and Margaret, New 

York City, N. Y. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 141 



A. NATHANIEL DEMPSEY. 

In giving a sketch of the life of Mr. A. Nathaniel Dempsey, we are 
fortunate in being able to place before the young men a good example 
of what an earnest and persevering man can accomplish. Mr. Demp- 
sey 's sole aim in view when starting out in life was to succeed — to 
reach the top and to keep there. What he has done, others can do. 
His success ought to be a beacon by which all young men who are en- 
tering on life's activities should be guided. 

Mr. Dempsey was born at Hampton, Va., in the year i860. He 
was brought to New York when an infant by his parents and gained 
his education in the Public Schools of this city. 

In 1876 he entered the employ of Jones & Ryder, who were the 
proprietors of a restaurant at the corner of Howard street and Broad- 
way, and later obtained employment at the St. Stephen's Hotel, West 
Eleventh street and Broadway. 

In 1880 he secured the position of head waiter of Nut's Hotel, Nut 
Station, New Mexico, and remained there for two years. Wishing to 
branch out for himself in this new territory, he bought a large resi- 
dence on the Members River, New Mexico, and converted it into a 
first class hotel, which he made a success of, and when a good offer 
was made to him to sell he readily disposed of his interest in the con- 
cern. By this time Mr. Dempsey 's reputation as a hotel man was well 
known in this locality and he was offered the stewardship of the Ex- 
change Club in Silver City, New Mexico. In 1885 he resigned because 
that longing for home which seems to overtake every American who 
resides for any length of time in foreign territory, made life unbear- 
able for him. In the spring of 1886 Mr. Dempsey visited his parents 
in Hampton, Va., and then returned to New York. The summer of 
the same year he engaged as second in command of the dining room 
of the Prospect House, Bay Shore, L. I. 

In the fall of 1886 he went to work at the Century Club. New York 
City, on the side, but it was not long before his abilities were recog- 
nized, and in the fall of 1887 he was promoted to the head waitership, 
a position he held until 1895, when he resigned and took charge of the 
Narrows Island Gunning Club in North Carolina. At the close of his 
engagement at this last place, in 1898, he was offered and accepted 



142 COMMANDERS OF THE DINING-ROOM. 

the head waitership of the Rodman House, Philadelphia. The sum- 
mer of 1901 he went as head waiter to the Lake House, Lake George, 
N. Y. ; and the summer of 1902, head waiter in one of the Grand 
Union Hotel departments, Saratoga Springs, N, Y. The summer of 
1903 he took charge of the Coleman House, Atlantic City, N. J., and 
in the fall of the same year he opened the magnificent new apartment 
hotels, the Flanders and St. Margaret, New York City, where he is 
at present in command of the dining room. 

Mr. Dempsey is a member of the Head, Second and Side Waiters' 
National Benefit Association, and treasurer of the local association 
for New York City. Such a record as Mr. Dempsey 's could only 
have been gained by the strictest attention to duty and the exercise of 
abilities of no mean order when it is considered that in these days of 
keen competition employers are only engaging the very best men to 
command their dining- rooms. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 143 



J. J. MILES. 

J. J. Miles, head waiter of the Plankinton Hotel, Milwaukee, 
Wis., may well be called the nestor of the West. He was born on the 
4th of July, 1845, in the grand old State of Virginia, which has fur- 
nished so many able men to the nation. 

Mr. Miles' varied experience has been of great advantage to him, 
having traveled over two continents, Europe and America. He was 
engaged in various other vocations before he settled down to that 
which he is now making his life's calling. 

In his early days as a young man he graduated from the service 
of the Pullman Palace Car Company which has given employment to 
many a young man. On leaving the Pullman service he entered that 
of a private club, where he remained for some time. Tiring of this 
work and desiring to see the world, he got an engagement which took 
him to Europe, over which continent he traveled for many years. He 
finally returned to New York City, and afterwards took a trip to San 
Francisco. After a while he again came East and engaged in the ser- 
vice of a lake steamboat. 

His hotel experience has been gained in some of the largest houses 
in the East, such houses as the Willard, in Washington ; Bramins, in 
Baltimore; Continental, in Philadelphia; Metropolitan, in New York 
City, and in many of the prominent summer resorts. He was there- 
fore, well fitted to fill the important position he has so long filled at 
the Plankinton, and which could only have been filled by one of 
varied experience and having a keen insight into human nature, pro- 
gressive and up-to-date, in fact, a broad-minded and versatile man. 

Twenty-eight years ago Mr. Miles was called from the Grand Pa- 
cific Hotel in Chicago, 111. ,to take charge of the Plankinton, which 
was little better then than a country tavern. Everything was con- 
ducted in the simplest and most crude way, but Mr. Miles had confi- 
dence in the growing West. To give some idea of the Plankinton 
at that time, it may be mentioned that the tables were of the old-fash- 
ioned extension type, covered with red table cloths, which were washed 
once a week ; cold plates for hot meals were placed on the table be- 
fore the doors were opened ; tenderloin steaks were served only to 
men of note : such relishes as cucumbers, lettuce, radishes, celery, etc., 



144 



COMMANDERS OF THE DINING-ROOM. 




J. J. MrLES. 
Headwaiter, The Plankinton Hotel, Milwaukee, Wis. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 145 

were not heard of out of season and were considered as luxuries ; the 
chinavvare was of the coarsest and heaviest white material ; soup 
tureens and coffee pots were unknown. 

Under the progressive management and magic hand of Mr. Miles 
the Plankinton is to-day the twentieth century hotel of the West, the 
Waldorf-Astoria of Milwaukee. There is only one guest remaining 
in the hotel who was there when Mr. Miles took charge — Mr. George 
W. Mitchell. 

In this hotel the heads of the various departments are kept busy 
every day concocting plans and improvements for the comfort of their 
patrons and to meet the progressive ideas of the age in which we are 
living. It is progress all the time at the Plankinton, and that Mr. 
Miles has held his position for over a quarter of a century is the great- 
est tribute which the proprietors can pay to his sterling worth, and it 
speaks more eloquently than any pen can portray of the business 
qualities of the man. Mr. Miles is a firm believer in the European 
plan. To quote his own words: "In all my experience I have found 
nothing that comes up to my ideal of economy, like the hotel managed 
exclusively on the European plan." 

Mr. Miles' biography ought to be an instructive lesson to young 
men of the reward which will surely come to a life of earnest en- 
deavor and conscientious attention to duty. 



146 



COMMANDERS OF THE DINING-ROOM. 




Thomas Frazier, 
Headwaiter (Deceased). 



PORTRAITS AND SKETCHES OF HEAD WAITERS. M7 



THOMAS FRAZIER. 

Thomas Frazier, the late head waiter of the Chittenden Hotel, 
Columhus, Ohio, was born in Charleston, S. C, in 1852, and died on 
the 15th of June, 1903. 

By his death the young men of the present generation have lost a 
true friend. Mr. Frazier did everything in his power to stimulate the 
young men with whom he came in contact, for he was a firm believer 
in the efficacy of good example and good advice. Knowing the condi- 
tions which militate against the young man of color, he made much 
allowance for many of the frailties found in the people of his race. 
He believed that a great deal of the shortcomings is the result of the 
lack of home influence, proper training and encouragement in their 
efforts to better their condition. He was able to win the confidence 
and respect of all with whom he came in contact, and he took great 
pleasure in directing the efforts of all who came under his influence. 

He was a man of domestic habits and his family relations were 
exceedingly happy. 

His career in the hotel business was a very successful one. 
Among the most prominent hotels at which he was head waiter, may 
be mentioned, the Kimball, Atlanta, Ga. ; Hotel Portland, Portland, 
Ore.; Endicott, New York City; Great Northern, Chicago, 111.; 
Leland Hotel, Springfield, 111. ; Hotel Indian River, Rockledge, Fla. ; 
Leon Hotel, Tallahassee, Fla.; Hot Springs Hotel, Hot Springs, 
N. C. ; Ocean House, Newport, R. I.; The World's Inn, Chicago, 
111.; Great Southern, Columbus, Ohio; Hanover, Philadelphia, Pa.; 
Gladstone, Narragansett Pier, and the New Grand Hotel, Catskills, 
New York. 

He was a member of the Head and Second Waiters' National 
Benefit Association, and his absence will be greatly felt at the meet- 
ings of this organization. 



COMMANDERS OF THE DINING-ROOM. 




Samuel Thompson, 
Headwaiter, Harrisburo-, Pa. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 149 



SAMUEL THOMPSON. 

The subject of this sketch, Mr. Samuel Thompson, was born in 
the city of Westminster, in the State of Maryland, on the 5th day of 
October, 1845. His parents were David and Mary Jane Thompson. 

Like a great many others to whom fortune has been unkind, Mr. 
Thompson was deprived of the opportunity of a liberal education, 
and was forced to enter life with only that general knowledge gained 
by instinctive observation in the world's great theatre of general 
activity. But, it is more than likely that had this individual character 
been favored with an opportunity to acquire that educational force 
which tends to expand and develop the mind, and sets in action those 
natural instincts with which a Divine Creator has endowed all men — 
some in a larger, others in a smaller degree — he would to-day have 
been found occupying a place among the most influential of the lead- 
ers of his race. 

It was at the Lochiel Hotel, under Mr. Samuel Bennett, in the 
year 1865, that Mr. Thompson first entered the hotel calling, and 
notwithstanding the fact that he was greatly handicapped because 
of his scant education, he has by the natural forces within him, gone 
through the various grades of the hotel calling, and for upwards of 
30 years has been gradually making his way onward and upward. 

During these 30 years of service, Mr. Thompson has served in 
various capacities in many of the large and leading houses through- 
out the country. It was at the Bolton, however, that he took his first 
charge as a head waiter. 

Mr. Thompson belongs to that class of men to whom success in 
any undertaking is certain. He believes in pushing forward steadily, 
and in using every honest and available means in accomplishing the 
desired end, being convinced that whatever is to come to him, must 
come through the improvement of every moment, the acceptance of 
every opportunity, and the strict and conscientious application to duty. 

He is blessed with a small, but happy family, and enjoys the happi- 
ness afforded in the gift of an only daughter. 

Mr. Thompson is also a member of the Head, Second and Side 
Waiters' National Benefit Association. 



150 COMMANDERS OF THE DINING-ROOM. 




George P. Goode, 
Ass't. Headwaiter, the new St. Charles, New Orleans, La. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 151 



GEO. P. GOODE. 

The 'subject of this sketch, Mr. George P. Goode, was born in 
Columbus, S. C., where he received his education and spent the early 
part of his life. 

Like many other young men whose history adorns the pages of this 
work, Mr. Goode, after completing his education, became imbued 
with the desire to better his condition, and thus directed his attention 
towards the North, which is regarded by many as the theatre of great- 
est activity, and where it is believed the opportunities are more numer- 
ous ; and so in 1890 he arrived in New York City. 

It can be said of Mr. Goode that he started from the very bottom 
of his calling ; but as will be seen, it was not very long before, by the 
exercise of his natural ability and keen perception, he was able to 
reach the top. 

His first employment in New York City was as a bell boy, and in 
this capacity he served in many of the well-known hotels along Broad- 
way, and other parts of the city during the winter months ; going, dur- 
ing the summer seasons to some of the various summer resorts. 

Having a natural aptitude for his calling, and being possessed 
of more than ordinary ability with marked politeness, he was able to 
master the minute details of the dining room with such rapidity that 
in 1893, just three years after reaching New York, he was appointed 
second waiter in the Mansion House, Brooklyn, N. Y., a house whose 
reputation is well-known. It was at this place that Dame Fortune 
was pleased to place her crown of highest reward upon the head of 
Mr. Goode, for in the following year, he became head waiter, and the 
successor of Mr. James Mayhew. 

It was about this time, also, that Mr. Goode took charge of the 
United States Hotel, at Long Branch, during the summer, and which 
place he held until 1898. 

In the summer of this year, Mr. Goode accepted the position of 
second waiter at the Sagamore Hotel, Lake George, under Mr. Frank 
Griffin. Leaving the Sagamore, he returned to Brooklyn, and there 
assumed charge of the Pierrepont House, as head waiter. For the 
past four seasons Mr. Goode has been in charge of the dining room 
department of the Kensington House, Saratoga, N. Y., as head waiter. 



152 COMMANDERS OF THE DINING-ROOM. 

and as second waiter at the new St. Charles Hotel, New Orleans, 
La., under Mr. G. A. Curry, and at which place he is at present. 

Thus it is that Mr. Goode, starting out with a desire to succeed 
in his calling, did not have very long to wait for his reward. His 
earnestness of purpose led him on inspiringly to the goal of his 
ambition. His rapid success, resulting from his steadfastness of pur- 
pose, politeness and congeniality, is an evidence of what can be accom- 
plished by the exercise of the right principles, and should act as a 
happy inspiration to other young men in this, as well as many othei 
callings. ' I ; 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 153 



EDWARD F. MATHEWS. 

Edward F. Mathews was born in Chillicothe, Ohio, on November 
7th, 1873. It was there that he received his education, and even in 
his school days gave evidence of extraordinary ability. He was 6 
years of age when he entered school, and at the age of 15 had com- 
pleted his common school studies, and entered the high school. On 
entering the high school, young Mathews found himself the only one 
of his race attending that school. Here he completed three successful 
terms, and would have graduated in June of the same year, but 
having a desire for a business education, he left the school in Febru- 
ary, and entered the Canton Business College at 90 Euclid avenue, 
Cleveland, Ohio, which at that time was managed by a very studious 
young man, Mr. H. T. Edmiston. also of Chillicothe. Ohio, and 
which college was regarded as the most prosperous institution of 
learning of its kind in Cleveland. 

The principal studies taken up in this college by young Mathews 
were stenography and typewriting, and after 8 months' work, he was 
recommended by the president. Mr. M. J. Caton, for a position as 
stenographer with the Swasenberg Scrap Iron concern, where he 
remained for one year. Finding that this position was not re- 
munerative enough, Mr. Mathews resigned, and accepted a place in 
the Hollenden Cafe as a waiter, under W. H. Kinney, who was then 
head waiter. At this time the Hollenden was considered among the 
employees as a rich mine for the gathering up of "tips," and so Mr. 
Mathews became wedded to the place, for he says "the dimes and 
quarters came rolling along in succession towards me." 

Though engaged in hotel work chiefly on the European plan, he 
has never given up his practice in stenography and typewriting. 

After he had spent four years at the Hollenden Cafe, going to 
Atlantic City during the summer months, Head Waiter Kinney en- 
gaged him, together with some others, to take charge of the Hotel 
Lincoln, in Pittsburg, which was considered one of the finest Euro- 
pean houses in the city of Pittsburg. There Mr. Mathews and his 
associates succeeded white waiters. After serving in the Lincoln for 
two years, he was engaged by Mr. W. R. Harris, to work for the 
Bailey Catering Co., at the Pan-American Exposition, as one of the 



154 



COMMANDERS OF THE DINING-ROOM. 




Edward F. Mathews, 
Assistant Headwaiter, Lincoln Hotel, Pittsburg, Pa. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 155 

Captains on the floor, and from that time Mr. Mathews' career as an 
officer began. 

Immediately at the close of the Pan-American Exposition, Mr. 
Mathews was engaged by Mr. G. A. Baker, proprietor of the Tod 
House, Yotingstown, Ohio, to take charge of a new cafe which he was 
about to open. For a time the cafe flourished, and the business con- 
tinued to increase, until it became difficult to handle it ; all this time 
young Mathews was gaining more and more experience, and making 
the acquaintance of some of the very best people in the city. 

Consequently the increased knowledge gained and the large list of 
friends and acquaintances which Mr. Mathews made during this 
time, induced him, after a few months, to join issue with Mr. W. H. 
Kinney, and together they started a business enterprise for themselves, 
known as "The Yotingstown Catering Co." This business flourished, 
and is to-day regarded as one of the most prosperous catering com- 
panies in the entire city. 

In 1903, May 30th, he resigned his position at the cafe, to accept 
the head waitership of that wealthy club known as the Yotingstown 
Club. Mr. Mathews did not remain here very long, however, owing to 
disagreements arising between himself and the steward, so in the fol- 
lowing September he resigned his position and returned as head 
waiter at the Tod Cafe, where he remained until its close. 

Mr. Mathews is a strong advocate of the European service, and 
expresses a happy desire to see such a change among the many hotels 
which are now being conducted upon the American plan. 

The business ability and advanced ideas as evidenced by the career 
of Mr. Mathews, seems to foreshadow a very successful and fortunate 
future for him. 



156 



COMMANDERS OF THE DINING-ROOM. 




A. H. Dailey, 
Headwaiter, Blandensburg, Md. 



PORTRAITS AND SKETCHES OE HEAD WAITERS. 157 



A. H. DAILEY. 

A. H. Dailey started as a waiter in a house conducted on the Euro- 
pean plan, and after serving in many cafes and hotels as a side waiter, 
gradually worked his way to the top of the ladder. He earned his 
claim to be ranked as one of the most competent head waiters of the 
Capitol City, from the reputation he gained as a caterer while serving 
those artistic dinners which only Washington society can boast of. 

He served as second waiter at the following hotels : The Colonial, 
of York Springs, Pa. ; the Buena Vista Hotel, l>uena Yista Springs, 
Md. ; Hotel McClellan, Gettysburg, Pa. ; Deer Park Hotel, Deer Park, 
Md. Being successful while serving in this capacity, Mr. Dailey's abili- 
ties were soon recognized, and when he applied for the head waitership 
of the Takoma Hotel, at Takoma Springs, Md., his application was ac- 
cepted in preference to scores of others. Here he remained for two 
seasons, after which the proprietors of the Cairo Hotel, Washington, 
D. C, made him a satisfactory offer to superintend the dining rooms of 
this first-class house. Mr. Dailey felt he could not refuse this mani- 
festation of the appreciation in which he was held by the hotel frater- 
nity, and, therefore, accepted the position. While at this hotel, he 
firmly established himself as one of the factors in the control of the 
dining room of one of the largest hotels in the country, and also 
demonstrated his ability to handle a large force of men. 

On leaving the Cairo he went to the Fredonia Hotel, but had been 
there but a short time when Col. O. G. Staples, of the Riggs House, 
Washington, D. C, learning of his proficiency as a caterer, sought him 
out and offered him the superintendency of his house, a place known 
throughout the District of Columbia, and to all the public men of the 
country, as the ideal place to enjoy a sumptuous repast. Mr. Staples 
wanted a capable man for the position, and found such a one in 
Mr. Dailey. 

During the winter of 1902-03, Mr. Dailey resigned from the Riggs 
House, and returned to the Fredonia. 

As an evidence of the appreciation in which Mr. Dailey was held 
by those who had once employed him, after going back to the Fre- 
donia, he was again approached and induced to return to the Riggs 
House, at which place he has remained ever since. 



158 COMMANDERS OF THE DINING-ROOM. 

There are men whose lives have been so even and regular that 
they are unable to narrate any stirring event, which has happened 
in their lives. These are the real plodders, and the men who show 
results. 

In this life the old adage "A rolling stone gathers no moss," bears 
its impression of truth, for the world is not moved by such men; but 
the men who concentrate their energies and efforts in any given point, 
and who persistently and steadily go forward , towards the accom- 
plishment of their purpose, these are the men who finally succeed. It 
is to this class of men that Mr. Dailev belongs. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 159 



FRANK C LONG. 

F. C. Long, head waiter at the Windermere Hotel, Chicago, 111., 
was born February 12th, 1865, in Hillsboro, N. C. He began his 
career as a waiter in the McAdoo House, Greensboro, N. C, from 
which place he went to the Arlington, thence to the Ebbitt, and from 
there to the Wormsley Hotel, Washington, D. C. Since he became a 
head waiter he has been employed at the head of the dining room 
department in some of the leading hotels at Saratoga, Shelter Island, 
N. Y. ; New London, Conn. ; St. Joseph, Mich., and was four seasons 
at the Hotel Marrogate, Tennessee, five years at the Milliard 
Hotel, Omaha, Neb. ; also a number of years at the Colonial Hotel, 
Cleveland, Ohio, from which he went to the Windermere, Chicago, 
and after serving three years there, he resigned to take charge of the 
Gayoso Hotel, Memphis, Tenn. At this hotel he succeeded a white 
head waiter, and had under his command a crew of 50 waiters of his 
own selection. He gave ample satisfaction there. At the end of four 
months' service, however, he received a very liberal offer from his 
old employer at the Windermere, Chicago, which induced him to re- 
turn to that hotel, at which place he still is, having been given carte 
blanche of the dining room. 

Mr. Long is acknowledged to be one of the best head waiters in 
the country, and is now receiving the highest salary ever paid to a 
colored head waiter in the city of Chicago ; besides the hotel furnishes 
him a suite of rooms with bath, and boards him and his wife. 

The Windermere is the best and finest family hotel in Chicago, 
and employs a crew of twenty-five waiters, at a salary of $25 per 
month and room. 

Color is no bar at the Windermere. Mr. Long's table is alongside 
that of the manager and one of the night clerks is a colored man, pro- 
moted from the bell stand. 

Mr. Long is one of the originators of the Head and Second 
Waiters' Association, in fact, it was he who first sounded the key 
note of the necessity of such an association. In 1897 Mr. Long con- 
tributed an article to the Hotel World, entitled "The Modern Head 
Waiter," in which he said in part: "The chief weakness among 



i6o COMMANDERS OF THE DINING-ROOM. 




Frank C. Long, 

Headwaiter, Hotel Windermere, Chicago, 111. ; Ex-Treasurer and ex- 
Yice-President, Head and Second Waiters' National Benefit Assn. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 161 

head waiters of to-day is that they know so little about each other. 
There is no fraternity among them, their knowledge is not imparted 
one to the other, as is the case with the stewards and chefs. 

"Every head waiter will agree that the spirit of fraternity should 
be more largely fostered, and an opportunity given for a comparison 
and exchange of ideas. Each one then being alert for new methods 
could impart them to their less fortunate brothers, and the best sys- 
tems, rules and regulations could be discussed, thus insuring a larger 
measure of success for everyone so engaged. The question of a 
strong fraternity is worthy the serious consideration of every head 
waiter. They should weld themselves into a bond of mutual union and 
work with hands, head and heart to ennoble their calling, so that in 
the closing years of the nineteenth century the head waiters will be 
abreast of the times." 

In a later article to the Hotel World, entitled, "Head Waiters' As- 
sociation," Mr. Long said, in part: "In my article of April 22, the 
question of a national head waiters' association was incidentally re- 
ferred to and recommended. 

"Since the issuance of the above publication I have received a 
number of letters from several of our leading head waiters, touching 
the subject and endorsing the same. The time, therefore, seems oppor- 
tune for the further discussion of this matter, and for the presenta- 
tion of plans and lines along which this dream may bud forth into 
a living and beneficent reality." 

After outlining his plans and advising that all questions of wages 
should be left for the individual employer and employee to settle and 
for the banishment of unionism. Mr. Long said, in conclusion : 
"Every head waiter should take this matter under serious considera- 
tion, and begin to look toward the formation of such an organization. 
It is the crying need of the hour, it is imperative that we should be 
panoplied with the benefits of mutual fraternity, and thus keep abreast 
with the times." 

In accordance with the above, a committee of nine was organized, 
with W. F. Cozart as Chairman; T. C. Long, Treasurer, and J. B. 
Goins, Secretary. This committee formulated plans and called the 
first convention to meet in Chicago, September 21, 1899, at which 
time Mr. Long was made Vice-President for the State of Ohio. 



1 62 



COMMANDERS OF THE DINING-ROOM. 




Marion M. Martin, 
Heachvaiter, on Steamboat Pilgrim, Fall River Line. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 163 



MARION M. MARTIN. 

Marion M. Martin was born in Richmond, Va., May 15, 1856. 
His parents later moved to Lincoln, N. C, and settled on a little farm 
of their own. Thus, young Marion, the subject of this sketch, began 
life as a farmer on his father's farm, where he worked for a period of 
nine years. Even at this early age he manifested marked ability in 
the mastery of minute details and a steadiness of purpose, seldom 
found in a youth of his age. After nine years of service on the farm, 
he decided that the area of the farm was too contracted, and the 
knowledge to be gained there, too limited for his ambition ; he, there- 
fore, left the farm and secured work in a tobacco factory. In this 
factory he labored for several years and was promoted from one de- 
partment to another. Finally he accepted a government position as 
an inspector of tobacco in that district, owing to his expert knowledge 
of tobacco. This position he held until the factory closed. Not find- 
ing anything immediately after this to do, he entered the Pullman 
service and railroaded for seven years. Becoming tired of this em- 
ployment, he gave it up and followed hotel waiting. After serving 
on the side with superior ability, in many of the leading hotels in the 
State of Virginia, and passing through the various grades in the 
calling, he reached the position of a dining room superintendent. His 
first position as such was at the American Hotel, Richmond, Va., 
in 1878. 

Since that time he has served as head waiter of the St. Charles, 
Richmond, Va. ; the Greenbrier, White Sulphur Springs, W. Va. ; 
Old Sweet Springs, Rockbridge Alum Springs, Va. ; the Hot Springs, 
Hot Springs, Va. 

Believing he could better his condition in the North, he left the 
Hot Springs and came to New York. In 1895 he entered the service 
of the Old Colony Co., now known as the New York, New Haven & 
Hartford R. R. Co., and has ever since been in the service of this 
company. Entering the service as a side waiter, although he had 
been head of the dining room of several large hotels, and had given 
ample satisfaction, he soon rose to the head of the service, and is to- 
day the leading head waiter in the company's employ. He is at 



i64 COMMANDERS OF THE DINING-ROOM. 

present head waiter of the steamboat Pilgrim on the Fall River line, 
and has served on every boat, and on every line operated by the com- 
pany ; some time as steward of one of the smaller boats. He is a man 
of very steady habits, and loves his humble fireside, where he finds al- 
ways to cheer him an amiable wife whom he married twenty-four years 
ago. He is blessed with one son who is following in his footsteps. 

Mr. Martin is not only an efficient dining room superintendent, 
but one of the most progressive men in the calling. He possesses also 
much ability as an artist in wax work. At times, when not engaged in 
his regular calling, he has made upwards of fifty dollars per week by 
working out different designs in wax. He has, however, been com- 
pelled to abandon this work on account of its affecting his eyes. This 
artistic ability he demonstrated at a very early age, as will be seen 
from the following extract taken from an evening paper, printed in 
Charlotte, N. C. December 25, 1876: "At the hotels, extra fine dinners 
were served and the guests were numerous. At the Central the dining 
room was kept open from 1 130 to 4 130 o'clock, and the finest dinners 
that has ever been known in Charlotte was spread before the guests. 
The Buford House also made an extra effort and had a superb bill of 
fare. On a center table was a representation of the Brooklyn Bridge 
surrounded by Christmas trees, on which were perched birds made 
from cake and soaps, flowers from vegetables, etc.. the work of 
Marion M. Martin, one of the waiters." 



PORTRAITS AND SKETCHES OP HEAD WAITERS. 165 



F. H. GRIFFIN. 

In the progress of mankind the individual pushes out on the ocean 
of life for himself, inspired with a determination to reach a harbor 
of success, and thus the aggregate success of the individual makes the 
sum total of human progress. 

While it has been said of many others that they have been suc- 
cessful, in the case of Mr. F. H. Griffin, it must be said that as a 
commander of the dining room, he has been eminently successful. 

Mr. Griffin was born in Savannah, Ga., in 1864. He commenced 
his hotel career in 1877 as a side waiter, and served for years in 
many of the first-class hotels, such as The Brunswick and Youngs in 
Boston, the Stuyvesant and Rossmore of New York City. 

In 1886 he took his first charge as a head waiter of the McSparan 
Hotel, Narragansett Pier, and held the same for four seasons. Leav- 
ing there, he went to the St. Clair Hotel, Green Cove Springs, Fla. 
He superintended the dining room of this hotel for one season, and 
from there went to the Crocker House, New London, Conn., where 
he remained another season. From there he went to the Hotel Bon 
Air, Summerville Heights, Augusta, Ga. At this place he remained 
for seven seasons. Giving up this house, he accepted the command of 
the Hotel Castleton, Xew Brighton, Staten Island, X. Y. At this 
hotel, Mr. Griffin made a magnificent record, filling the position for 
three seasons. He then went to the Kenilworth Inn, Asheville. N. C, 
where he remained for two seasons ; at the end of which he went to 
the Pine}- Woods Hotel, Thomasville, Ga., where he served for 
four seasons. ( )n resigning his position there, he took charge of the 
Sagamore Hotel, Lake George, X. Y., and has been at this hotel for 
a period of eleven years. Mr. Griffin is also head waiter of the Hamp- 
ton Terrace, Xorth Augusta, Aiken County, S. C, at which place he 
has served two seasons superintending the dining room of the Saga- 
more in the spring and summer, and the Hampton Terrace during 
the fall and winter months. 

Mr. Griffin is a very progressive man and no doubt will still rise 
to greater heights of success, for he is possessed of steady habits and 
eminent business ability. 



i66 



COMMANDERS OF THE DINING-ROOM. 




F. H. Griffin, 
Headwaiter, Sagamore Hotel, Lake George, X. Y. and Hampton Ter- 
race, North Augusta, Aiken Co., S. C. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 167 



ROBERT JAMES PATTERSON. 

R. j. Patterson, the son of William H. and Laura F. (Page) 
Patterson, 'was born September 1st, 1869, at Lynchburg, Va. He 
attended the public schools in his native city from the time he was 
seven years of age, until he was fourteen. When nine years of age 
he commenced the sale of newspapers, and continued in this until he 
left school. After he left school, he secured employment as a porter 
on a railroad, where he remained for two years. In 1885 he left 
the road and journeyed to the North. On reaching New York, he 
entered the service of the Old Colony Company on one of its steam- 
boats running between New York and Fall River, and has continued 
in this service from that time up to the present, working his way 
up from the bottom to the top of his calling, and is to-day the efficient 
superintendent of the dining room of the palatial steamboat Priscilla, 
having risen to the position of head of the dining room several years 
ago. 

He is one of the most popular employees in the company's service, 
and is very much liked by his employers and the guests, as well as by 
the men who serve under him. While he is a strict disciplinarian, he 
alwavs treats his men with fairness and consideration. He is thor- 
oughly conversant with all the little niceties that go to make up an 
attractive dining room. He retains a calmness of temperament at 
all times, and whether the dining room is filled to the utmost capacity 
or whether it has but few, Mr. Patterson's coolness of disposition 
remains the same. 

In 1894 Mr. Patterson decided that a bachelor was only part of 
what the Creator intended a man should be, and therefore determined 
to settle down. Finding his ideal in the person of Miss Galamina 
Valentine, of Guttenburg, N. J., he became united in marriage and 
resigned himself to the affectionate government of a loving wife. 

Although making their home in the city of Fall River, they have 
purchased a very fine piece of property in Hoboken, X. J. 

That Mr. Patterson is an able man in his calling is self-evident. 
To be in the continuous employ of a company whose patrons are so 
numerous and consist of all classes, for the number cf years he has 
been, and to have risen from the bottom to the top of the service, 
prove the ability, sagacity and integrity of the man. 



i68 



COMMANDERS OF THE DINING-ROOM. 




Robert James Patterson, 
Headwaiter on Steamboat Priscilla, Fall River Line. 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 169 



EDWARD WILSON DIGGS. 

The success of the individual is due mainly to the efforts he puts 
forth, and his ability, to correctly grasp conditions and to utilize, 
to its greatest capacity, the force of circumstances that surround him. 
Imbued with the idea of these facts the young man of whom we write 
started out in life, and has been pressing onward steadily. 

December 25th, 1873, Edward W. Diggs was born in Southampton 
County, Va. He attended school until he was 12 years of age. On 
leaving school he went to Norfolk, Va., and entered the employ of a 
hotel as fireman. From fireman he rose to bellman, and later was 
promoted to the position of head bellman. 

In 1889 he left Norfolk and went to Philadelphia where he secured 
employment in a private family with whom he remained until 1803, 
during the fall, winter and spring months, and worked as a waiter in 
some of the leading hotels in Atlantic City, Asbury Park and Long 
Branch during the summer months of this period. 

He got his first official position as a head waiter in 1892 at the 
Buena Vista Hotel, Ocean Grove, N. J. 

In the spring of 1893, he went to Europe, visiting: England, Ire- 
land. France, Germany, Belgium, Italy and many other countries on 
the Continent in the capacity of valet to Mr. F. T. Leach, of Phila- 
delphia. He returned to the U. S. in the fall of the same year, and 
settled down in Boston, where he got employment in the United 
States Hotel. In the fall of 1894 he came to New York City and en- 
gaged in service with a private family. During the summer of '95 
he went to Cape May, X. J., as second waiter at the Hotel Chalfonte, 
and from thence to Philadelphia. The season of 1896 he went to 
the Ocean House, Newport, and from there he went with Mr. Thomas 
Fraizer to Columbus, Ohio, and opened the Great Southern, as sec- 
retary and second waiter. Ffe served as captain at the Windsor, Cape 
May, in 1897, and as head waiter at the Marine Hotel the same place, 
from 1808 to the close of the season of 1900. He then went as second 
waiter to the St. Charles, Atlantic City. On leaving Atlantic City he 
came to New York, and entered the employ of the Fall River Line as 
second waiter under R. J. Patterson, on the Priscilla, from which he 
was later transferred to the Plymouth as head waiter on the Provi- 
dence Line, where he still is. 



170 



COMMANDERS OF THE DINING-ROOM. 




Edward W. Diggs, 
Headwaiter on Steamboat Plymouth, Providence Line, 



PORTRAITS AND SKETCHES OF HEAD WAITERS. 171 

W. FORREST COZART. 

Winfield Forrest Cozart was born October 14th, 1867. He com- 
menced his hotel career at the age of twelve, and at twenty-one became 
a head waiter. Since then he has been in charge of some of the largest 
hotels in the East. 

At the summit of his success as a dining room superintendent, after 
having given much study to the art of first-class waiting, he wrote the 
Waiter's Manual, in 1897, the first book of its kind ever published. 
In 1898 he established a Waiter's Column in the Indianapolis Free- 
man. As a man of much thought and action, Mr. Cozart is always 
endeavoring to advance the interest of the men in the calling, and thus 
it was that in 1899, himself and others founded the Head and Second 
Waiters' National Benefit Association. He was elected the first presi- 
dent of this association and received a re-election at the second conven- 
tion held in Pittsburg, Pa. Press of business, however, caused him to 
resign. At the convention held at Buffalo, N. Y., in 1901, he was 
chosen to respond to the address of welcome to the association de- 
livered by the mayor of that city. 

Mr. Cozart has been a prolific writer on matters pertaining to 
the dining room, and at one time, was special correspondent for the 
Hotel World, Chicago, 111. ; a position he held for seven years. His 
articles were very often quoted by some of the leading journals and 
received high commendation. He is a high authority not only on good 
waiting, but on the etiquette of guests in the dining room. 

After a successful career as a commander in many of the leading 
hotel dining rooms, and having much experience in journalism, he 
has settled down to literary work, and is now the editor and publisher 
of the State Register, at Atlantic City, N. J. 

In appreciation and recognition of the many efforts to better the 
condition of the men in the calling, Mr. Leland M. Fisher, one of the 
coming negro poets, dedicated the following poem to Mr. Cozart : 

Here's to you. Cozart, God bless you ! 
Here's to you forever and ave. 
Here's hoping that care may not press you ; 
Here are blossoms and blessings of May. 

When life's path downward is sloping 
May the sky that bends o'er you keep blue, 
While song birds warble your praises, 
'Mid flowers, wild wet with the clew. 



172 



COMMANDERS OF THE DINING-ROOM. 




\Y. Forrest Cozart, 

Atlantic City, X. J. 

ist I 'res. of Head, Second and Side Waiters' National Benefit 

Association. 



